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On Being Vegetarian and Vegan

Many reading this will already be well-versed on what being a vegetarian or vegan is because it is part of their day-to-day lifestyle, but let’s talk about it for those who may be new to the lifestyle or for those omnivores who have been designated camp cooks and are reading this book as such.

Who is a vegetarian? A vegetarian is a person who eats a plant-based diet that does not contain meat products. One type of vegetarian is what we call ovo-lacto or lacto vegetarian. Ovo-lacto vegetarians will consume dairy and eggs as part of their diet, while lacto-vegetarians will not use eggs but will use dairy in some of their meals. Some vegetarians may still eat foods that are made by living creatures, such as honey. Strict vegetarians will not consume items such as dairy, eggs, or honey but may still wear leather, down, or wool products. Some vegetarians don’t eat land animals or fowl but will eat fish; they’re called pescatarians. In some circles, this is not considered vegetarian at all. The strictest of all vegetarian lifestyles is veganism.

Who is a vegan? A vegan is a person who eats a plant-based diet that does not contain any product or by-product of an animal, bird, fish, or insect. True vegans will not use leather, wool, or down-filled products or anything else that comes from an animal, bird, fish, or insect.

Nonvegetarians often wonder why people would give up a diet that includes animal products. People choose to be vegetarian or vegan for many reasons. Spiritual beliefs can play a significant role in dietary choices. For example, people who are of the Hindu belief system make up a good portion of the world’s vegetarian community. Ethics are a reason for many vegetarians too. Some feel that killing a living creature is just wrong. Others are concerned with how animals are treated, sometimes quite cruelly, and slaughtered only to become someone’s supper. Recently the number of vegetarians has increased due to concerns about the environment.

Some people are merely disgusted by the thought of eating meat. This happened to me when I held a position as an office administrator for a veterinarian who specialized in treating animals that were being raised for food. In typing reports I learned about some of the illnesses that farm animals can contract. This brings up another reason that people choose to be vegetarian—animal-borne diseases. The thought of E. coli, avian flu, or BSE (mad cow) is enough to turn some away from meat altogether.

Health can be a factor in making the decision to adopt a vegetarian lifestyle. Often vegetarians, who plan their food choices well, eat healthier because they consume more fiber and less saturated fat than the typical North American. Plant-based fats such as olive oil and flax oil have health benefits that aren’t found in butter and many other animal-based fats. Often nonvegetarians think that cutting out the protein that comes from meat is unhealthy, but there are many ways to ensure that one has complete proteins, B12, and iron with a plant-based diet.

Some people who aren’t vegetarians don’t realize that merely removing the meat from a dish—for example, peeling the pepperoni off a pizza—or cooking the food where it will contact meat—such as portobello mushrooms being cooked on the same grill as a steak—still exposes the vegetarian to a product he or she has made a concerted effort to avoid consuming. This can be frustrating for the vegetarian.

On Having Celiac Disease

What is celiac disease? Contrary to what some may assume, it is not a mere allergy. Celiac disease is an auto-immune response caused by ingesting gluten. This genetic disease can permanently damage the small intestine. Intolerance to gluten affects the person’s ability to absorb essential nutrients and, for some people, causes great gastrointestinal distress. Those of you who have celiac disease or are close to a loved one with the disease already realize how difficult it can be. Many people think that it is only the gluten in wheat that causes issues, but barley, rye, certain brands of oats, and many other commercial products contain gluten. It is sometimes found in products one wouldn’t think of, such as some spice blends, canned soups, powdered mixes, vitamins, and medications.

Being a vegetarian with celiac disease can be difficult, as it does narrow one’s food choices considerably and can be expensive. Most commercially available backcountry foods are not gluten free, making it especially hard for outdoors people with such restrictions. That is why creating your own foods at home and drying them for use in the backcountry is the ideal choice for anyone with special dietary concerns.

Food for Wilderness Trips

I remember our first backcountry trips and the prepackaged fare that made us almost dread mealtimes. Not only were the freeze-dried meals expensive, but there was also little control over the flavor, level of spice, or ingredients. It wasn’t until I started speaking with my readers and workshop participants that a lightbulb went on and I realized just how difficult those meals from the outdoors store would be for someone with special dietary needs, such as celiac disease or food allergies. It used to be that the alternative was to take fresh food from home. Many of us started this way, me included. While the control and taste are there, the style of cooking fresh foods on the trail is too cumbersome for more than a night or two; it can also be heavy and can lead to food storage issues resulting in food-borne illnesses.

That brings me to the style of the trip. Whether you backpack or paddle, weight should always be a consideration. With backpacking and kayaking, you want to pay close attention to bulk as well. With canoeing trips the bulk isn’t as crucial, but one should still consider it carefully, especially for longer trips. And who wants to have to double or triple a portage?

When planning your menu, think about things such as can and bottle bans as well as fire bans. In certain areas laws state that you must utilize reusable containers. While common sense indicates that glass bottles are dangerous, I am amazed by the number of people who take them into the backcountry and leave them there, whether by accident or design. Many backpackers use canned goods, but the trend is moving away from that because the goods can be cumbersome and weighty. Fire bans can be a concern for those who enjoy having a cooking fire. If you are a campfire cook, you should always check to see if the area in which you will be traveling is prone to fire bans and double-check the status before you hit the trail.

Other important considerations are the season and area in which you will be hiking. If the weather is cold or wet, you should expect to have increased needs as far as food and camp fuel are concerned. Spoilage can occur quickly in hot weather, so it is best to choose nonperishable or dehydrated foods during those times. In the cooler weather you can expand your menu because the risk is reduced.

I also recommend taking at least a full day’s worth of extra rations and some extra snacks in the event that an emergency or severe weather delays your progress. Unpredictable things can happen in the outdoors and it’s best to be prepared.

Outdoor Cooking Equipment

Camp kitchen setups are as varied as the people carrying them. There are no hard-set rules and you’ll have to find what works best for you. Some people, especially those who solo, prefer an ultralight approach and others prefer a more elaborate setup. A more complete kitchen is easier in situations where gear weight can be split between two or more people. The following list will give you an idea of some of the items that one can consider for a camp kitchen; however, you will have to pick and choose items according to your style of wilderness travel and the menu that you create.

•	Single-burner stove with windscreen (I recommend one with a refillable fuel bottle that can accommodate various fuel types if you are planning to travel internationally) or an ultralight stove that uses alcohol or Esbit
•	Fuel (The amount depends on the type of stove and cooking times of your chosen menu—I always take an extra half bottle or canister depending on the stove type.)
•	Heat exchanger (recommended for cold-weather trips to reduce fuel consumption)
•	Matches in a waterproof container
•	Cooking grid (if weight isn’t a concern and you are in an area where you can have a cooking fire)
•	Backpacker’s oven (Outback Oven, reflector oven, or BakePacker)
•	Lightweight pot set designed for backpacking (I recommend avoiding titanium if you plan to do anything other than boil water.)
•	Pot lifter
•	Pot cozy or Nalgene insulator
•	Insulated work gloves (for handling hot pots, cooking grid, and so on)
•	Folding spoon that can double as a ladle (one with measurements is quite useful)
•	Folding spatula
•	Salt/pepper shaker (I prefer an all-in-one unit.)
•	Backpacker’s pepper grinder (an “essential” luxury item)
•	Rehydration container (A pot, plastic container, or large wide-mouth Nalgene insulator would work.)
•	Cup, plate, bowl, and cutlery for each person
•	Water treatment solution (filtration pump, UV pen, tablets, or liquid)
•	Personal drinking water bottle for each person
•	Water containers (Nalgene bottles, Platypus bladder, or other container)
•	A few extra ziplock bags in case of leftovers
•	Parchment paper
•	A sharp knife (I like a Swiss Army or locking blade knife.)
•	Collapsible sink, camp soap, dishcloth, and scrubber or pot scraper
•	Pack towel to dry dishes or a mesh bag to air-dry them
•	Tarp, tent wing, or other shelter to cook under during inclement weather (It is important that this is not a tent or shelter where you will also be sleeping.)

Equipment at home is equally important and you may already have most things you need for pretrip preparations in your home kitchen. This book relies heavily on dehydrating your own foods, giving you a balance between food weight and great taste. While you can use your oven to dehydrate many of the foods for your trips, I strongly suggest that you purchase a food dehydrator for the task, as it will be more efficient and the results will be better. I have had the opportunity to test units by Nesco and Excalibur. Both companies have excellent units and have stood up to a great deal of dehydrating with my creation of two wilderness cookbooks. A good, sharp paring knife and chef’s knife are very important. A coffee grinder used specifically for spices and other foods is very useful, as is a food processor. While not a complete necessity, I like to use a mandolin slicer because of its ability to create uniform fruit and vegetable slices for dehydrating.

Cooking Methods

How you will cook in the backcountry will depend on a number of factors, including the type of activity, location, altitude, duration, season, and individual needs. Most methods such as boiling, frying, heating, foil packet cooking, and grilling are familiar and straightforward. Backcountry baking, on the other hand, will need some explanation and a little practice. While what I am about to write may seem daunting at first, it is a worthwhile skill to learn as it will enhance your menus, especially on longer trips, and it’s much easier than it first appears.

You will need some additional equipment for baking. My preference is a product known as the Outback Oven by Backpacker’s Pantry. You can bake almost anything that you can bake at home in this type of oven and achieve the same results—imagine enjoying fresh-from-the-oven goodness on a wilderness adventure. There are two sizes of this product. I prefer the Ultralight, which uses a pot and lid that you are already bringing and consists of a heat shield, riser, thermometer, and convection tent. The other model, the Plus 10, comes with everything the Ultralight model has plus a 10-inch lidded frying pan. The convection tent is also larger on the Plus 10. While it isn’t as light, the Plus 10 is preferable when baking for three or more people, and it’s brilliant for making pizzas. When using this type of oven, you need a stove that has the ability to simmer. Outback Ovens are not for use with stoves where the canister is directly below the flame or with alcohol-burning stoves.

The BakePacker is another type of backcountry oven. It is basically a grid that sits in the bottom of your pot with a bit of water. This system allows you to steam-bake items in a bag. The downside is that you don’t get the golden brown color or crusty exterior on baked goods like you would with a normal oven.

Reflector ovens use a hot campfire for baking. They are made of metal and reflect the heat back to bake the item within. Most reflector ovens fold flat for storage. While a few places sell reflector ovens, you can also make one quite easily. Other ovens are available from cottage or hobby gear makers, and you will find links to these, as well as oven plans, on www.aforkinthetrail.com.

Of course, there are many other ways to bake in the backcountry. Some of these methods are baking in a frypan, foil packet, or orange skin, or on a stick over a campfire.

Spices, Condiments, and Fats

Spices and condiments can really enhance a meal, but for the vegetarian, vegan, or person with celiac disease, it is extremely important to be aware of the ingredients. Some spices contain traces of gluten with ingredients such as wheat starch, and some condiments, such as regular Worcestershire sauce, contain meat products such as anchovies. Even some less expensive brands of tamari sauce have meat ingredients, so be sure to look for true tamari sauce and read the labels carefully. If you are traveling with a group, it is advisable to allow each person to adjust the spices according to his or her preferences. I take salt and pepper but will also include other spices and condiments as my menu dictates.

Oils, butter and substitutes, shortening, jams, maple syrup, brown rice syrup, agave syrup, and other items can be stored in small leak-proof Nalgene containers. If you are an ovo-lacto vegetarian and are taking butter, it is best to take regular salted butter as the salt acts like a preservative and the butter will keep longer. In very hot weather, ghee or clarified butter is a great alternative. Soy- and olive oil-based spreads work very well but aren’t good for baking.

Using This Book

Dehydration times listed in the recipes are approximate; you should check food periodically as it’s drying. The cooking and rehydration times are also an approximation. Outside factors such as weather, humidity, altitude, and heat source can affect the cooking or baking time. You should read a recipe, including the instructions, twice before you make it. Familiarizing yourself with the recipe in this manner will give you better results.

Serving sizes are what I would describe as average to hearty. All recipes, except for the baking ones, can easily be cut in half. Those of you who are solo hiking or solo paddling might consider making the recipe and eating it for dinner at home and then drying the leftovers or drying the entire recipe and dividing it into single servings. Because dehydrated food will keep for an extended period, doing the latter will give you food for additional trips. If a recipe involves dehydration, then the approximate time is listed at the beginning. Where applicable each recipe includes icons to help you choose an appropriate dish.

		indicates that a recipe is suitable only for ovo-lacto vegetarians.
		indicates that a recipe is vegan
		indicates that the recipe is gluten free.
		indicates that a recipe is especially lightweight and therefore more appropriate for an activity such as backpacking or thru-hiking.

Special Ingredients

A few ingredients in the book need some further explanation and instruction. Also see the section called “Ingredient Substitutions”.

Mushroom Powder

Mushroom powder can add great flavor to soups, pasta and quinoa dishes, mashed potatoes, and other meals. To make mushroom powder, simply grind dried mushrooms into a powder using a spice or coffee grinder.

Roasted Garlic Powder

To make roasted garlic powder, gather 1 bulb of garlic, some olive oil, and a pinch of kosher salt. Cut the top off a bulb of garlic. Drizzle the cut with olive oil and sprinkle with a little salt if desired. Wrap in aluminum foil. Bake the garlic at 350° 30–45 minutes. Remove from the oven and let cool. Squish the garlic out of the skin and spread it on a lined dehydrator tray to dry 5–7 hours. When the garlic is dry, process it in a spice grinder or blender until you have a powder.

Roasted Red Peppers

To roast peppers place the whole pepper on a baking sheet in a 350° oven 45–60 minutes. Remove from oven when the skin starts to blacken. The skin will separate easily from the flesh. Allow to cool before peeling off the skin. A little trick is to put the hot pepper in a bowl and tightly cover the bowl with plastic wrap until the pepper cools. The skin will come off more easily. You can also grill the peppers until the skin starts to blacken and peel. If you prefer, you can buy roasted peppers at the supermarket; just look for those packed in water.

Celery Leaves

Many people do not realize that the leaves found on celery stalks are good in salads and other dishes. They impart a mild celery flavor. Most often, the leaves are at the top of the celery; however, if you look closely, you can sometimes find them hidden between the stalks.

Lemon, Lime, or Orange Zest

Citrus zest adds another layer of flavor to a dish because of the aromatic oils in the fruit rind. The easiest way to zest citrus fruit is by using a fine grater or a tool specifically designed for the task, but in a pinch you can use a knife. Remove the outer layer of skin, being careful not to get any of the white pith. If you use a knife, you will need to cut the pieces into tiny slivers. Citrus zest dehydrates well.

Candied Lemon, Lime, or Orange

Making candied citrus fruit gives you an interesting ingredient to use with breakfast in oatmeal, couscous, quinoa flakes, or granola. It is also delicious added to chocolate or carob bark, GORP (good ol’ raisins and peanuts), and baked goods. Sometimes you can buy these candied items in the baking section of larger grocery chains, but if you turn up empty handed, you can easily make your own. I find that the taste and texture of homemade is much more desirable.

Use a vegetable peeler to remove the very outer rind from an orange, a lemon, or a lime. Try to avoid getting any of the white pith. Cut the rind into strips about ¼-inch wide. Place them in a heavy-bottomed pot with 1 cup of water and bring it to a boil. Drain and repeat the process two more times. Then set the rinds aside. Put 1 cup of water into the pot with 2 cups of fine granulated sugar over medium heat. Heat until the sugar dissolves completely. Then bring the mixture to a boil. Turn the heat down to medium-low and add the citrus rinds. Simmer 10–20 minutes or until the rinds become translucent. Drain and let cool. Once cool, toss the pieces in fine granulated sugar. Tap off any excess sugar and store in an airtight container for up to one month.

Candied Lemon, Lime, or Orange Powder

Take candied citrus fruit as made in the recipe above and dehydrate it 7–10 hours at 105° or until completely dry. It will be hard, brittle, and sugary. Place the dried peels in a spice grinder and grind until you have a fine powder. This powder can be used in a variety of way, such as a flavoring to breakfast grains or baked goods or sprinkled on pancakes.

Ginger

When buying ginger, look for pieces with a firm and smooth texture. Older ginger will be more fibrous, and young ginger will have a sweeter flavor. Freezing gingerroot is a great way to store it and helps it grate more finely. An easy way to peel ginger is by scraping it with the edge of a metal spoon.

Candied or Crystallized Ginger

Just like the candied citrus fruit, this is often available in the baking section of larger grocery chains. It is a great addition to sweet breakfasts, trail snacks, and desserts. Even dipping half of each slice in chocolate makes a delicious treat. If you can’t find candied or crystallized ginger, then you can make your own. However, it is best to use very young ginger for this recipe, as older ginger can be fibrous.

Peel the ginger and slice it very thinly. Use the tines of a fork to poke numerous holes in each slice and set aside. In a heavy-bottomed pot combine 1 cup of water with 2 cups of fine granulated sugar over medium heat. Heat until the sugar dissolves completely. Then bring the mixture to a boil. Turn the heat down to medium-low and add the ginger slices. Simmer for 30 minutes until the ginger is translucent. Drain and let cool. Once cool, toss the pieces in fine granulated sugar. Tap off any excess sugar and store in an airtight container for up to three months.

Vanilla Sugar

To make vanilla sugar, place a vanilla bean in a ziplock freezer bag of fine sugar and let it sit for a few days.

Physical Needs and Nutrition

When you travel in the backcountry, whether you are backpacking or paddling, you burn more calories than you would in your day-to-day activities at home. Terrain, distance, climate, and pack weight come into play. You will use more calories when you are trying to keep warm. For paddlers this caloric burn depends on the difficulty of the trip, length of the paddling day, roughness of the water, and the number of portages. It is important that your body gets the fuel it needs.

You will require a good balance of nutrients to ensure proper nutrition in the wilderness, and that should include carbohydrates, proteins, and fiber. The carbohydrates help satisfy the need for immediate energy and the protein will help with the rebuilding of muscle and long-term energy.

Sometimes people lack understanding of the vegetarian lifestyle and think that lack of protein is an issue; that is not the case. There are great ways to get protein in the diet, including foods such as quinoa or combinations of grains and legumes. Having enough fiber in the diet isn’t generally an issue for vegetarians and vegans either. Pickier eaters may consider supplementing with a multivitamin.

How you eat depends on the trip and your needs. There are days on the trail where munching frequently throughout the day is necessary to keep your body properly fueled. This is very important for breakfast skippers. Foods such as nuts, seeds, homemade energy bars, dried fruit, and the like will provide energy as you snack along the trail and will keep you from hitting the wall because you ran out of fuel.

Safe drinking water is another important component that is often overlooked, and if you are hiking at a higher altitude, you need to consume more than you would at sea level. I can’t tell you the number of times that I’ve traveled with people or met people on the trail who were starting to show the signs of dehydration. Symptoms include weakness, lack of coordination, excessive thirst, nausea, and headache. Dehydration can become a serious issue—one that could be potentially deadly. Be sure to drink frequently.

Food Storage: Safe Practices at Home and Camp

One topic that comes up during my workshops is food storage. Air and moisture can be the enemy when it comes to storing dehydrated foods. With that in mind, it’s very important that you compress as much air out of the storage bags as possible. If you aren’t using the meals you’ve dehydrated within the first month or two, then place the meals in the freezer. Here they will keep for six to eight months without taste or quality being compromised. Sweet potatoes are the exception to the rule and should only be stored for two to three months because they will lose flavor.

After the food has thawed completely, open the bag a little to let out any condensation that might occur. You might even have to put the food in a new bag. Then squeeze out the air and close again. If you aren’t freezing the meals, keep them in a cool, dark place or in your refrigerator. Check meals carefully a few weeks before you leave on your trip—if there is even the slightest sign of mold, throw the meal out. It means that the meal didn’t dry properly or became contaminated. This has only happened to me once, and it was because the bag wasn’t sealed or stored properly.

Storing Fresh Ingredients

While I usually try to avoid taking a lot of fresh foods because of weight considerations, you have a few options. Some require the use of a small cooler and ice and others require some creative packing. On weekend hiking and paddling trips, fresh food can be a nice alternative if you don’t mind the extra bulk and weight.

Vegetables

I’ve discovered that organic produce stays fresher for longer. Fresh potatoes, especially baby new potatoes, will travel well and are nice wrapped in aluminum foil and baked in hot coals. Fresh yellow onions last a week or more in a pack. If the skins show signs of wrinkling, use them right away. On a short trip where weight is not so much of a consideration, you can bring eggplants or zucchini and grill them over a fire or panfry them with herbs, balsamic vinegar, and olive oil. I have had fresh, organic green peppers last a week in my pack. They are generally smaller than nonorganic peppers and fit nicely into a plastic container, which prevents them from being crushed. I also have been known to carry avocado in the same manner, but I generally buy one that is underripe and let it ripen in my pack. When I put veggies in a plastic container, I open the container every day for a few minutes to let the humidity escape and allow the contents to breathe. Vegetables such as fresh carrots, celery, and green peppers are delicious dipped in hummus. You can even grow sprouts on the trail to add a fresh crunch to wraps and trail salads. A fresh cucumber can be a nice addition to lunch or dinner especially if kicked up with a dressing.

Always store fresh mushrooms in a paper bag, or they will spoil quickly. If I take fresh fruits or vegetables in my pack, I wrap them in a paper towel to reduce bruising and then in a plastic bag that isn’t airtight. Every day at camp I unwrap and check them and allow the air to dry any condensation. If something is ripening faster than I expected, I will juggle the menu to use the item before it spoils.

Fruits

Fruits such as oranges are sturdy, so they carry well and will last a week or more. If you wrap an apple in some paper towels and place it in the center of your pack, it will last more than a week. More delicate stone fruits such as peaches, nectarines, and cherries bruise easily; they travel better in a hard-sided container. Avocados, tomatoes, and other very fragile produce can be carried in a Froot Guard, and bananas can by placed in a Banana Guard. Both products are available from www.bananaguard.com.

Cheeses

If you are an ovo-lacto vegetarian, you might want to include cheese in your menu. Hard cheeses such as Parmesan, Grand Padano, dry Monterey Jack, and old Cheddar will keep longer. If you want to store cheese for longer than a few days, wrap it in vinegar-soaked cheesecloth and put it in a ziplock freezer bag. If you want to use it for more than a week, go one step further and dip the cheesecloth-wrapped cheese several times in paraffin wax. Cheese also keeps well wrapped in plain brown paper or butcher paper and placed in a ziplock bag. Grated cheese does not keep long and should be used on the first night or two; the same is true for creamed cheeses such as mascarpone, herbed cheese, and the like.

Vegetarian Cheeses

Many types of dairy- and casein-free cheeses for vegetarians are on the market. Often these products are made from rice or soy. These products will only keep a day or two without using a cooler bag and are best used in cooler weather.

Fresh Tofu and Tempeh

In cooler weather fresh tofu or tempeh can be carried but is weighty. You can press the tofu at home with a tofu press or a heavy pan to remove a great deal of the liquid and then package it in a ziplock freezer bag to reduce the weight a little. Shelf stable, firm, silken tofu is available in some supermarkets and is your best option if you’d like tofu on longer trips.

Storage Ideas

There are many ways to deal with storage when it comes to food for wilderness trips. I prefer reusable containers because I like to reduce my environmental footprint, so I lean toward items such as BPA-free Nalgene containers when feasible. I also use freezer bags and LOKSAK products. Freezer bags can be washed at home and reused if they aren’t damaged as long as you air-dry them well. LOKSAK makes two products, OPSAK and aLOKSAK, both of which are element proof. Both are food safe and the OPSAKs are an odor-proof bag rated for higher temperatures.

I use a selection of the following containers and bags:

•	Nalgene bottles in sizes 30–500 milliliters
•	ziplock freezer bags, ranging in size from small to large
•	reusable OPSAK and aLOKSAK bags, in a variety of sizes
•	a hard-sided container for items such as crackers or tortilla chips
•	mini ziplock bags or contact lens containers for salt and spices
•	extra ziplock bags for leftovers or emergencies

It is advisable to store foods by meal in larger ziplock bags rather than store many meals in one ziplock bag. The bags often fail if they are opened and closed repeatedly, and being stuffed into a pack each day can be hard on them. Remember to check the ziplock seals daily and to carry a few spare bags just in case. The exception is with energy bars. I like to wrap them individually in waxed paper or baker’s parchment and then place several in a ziplock bag together. The waxed paper makes an excellent fire starter.

Protect GORP or trail mix from being crushed by storing it in a wide-mouth Nalgene bottle. Sometimes I store my GORP items separately from one another and mix it each morning. That way I will not have to dig through the mixture if I want to use an ingredient such as raisins in another recipe.

It is important that you also store your food safely. I double bag much of my food to prevent moisture from getting inside because it causes food to spoil quickly. At camp I try to keep the food pack out of the sun to reduce its temperature.

It is also important that you hang your food or use an approved bear canister in areas where there are bears; some parks and trails have hanging cables, poles, or bear-proof boxes. But bears aren’t the only problem—raccoons, mice, and other critters can be bothersome as well. If you are in bear country or above the tree line, be sure to use an approved bear canister. It is best to find out ahead of time what type of container is approved for the area in which you plan to hike.

Because I don’t like to hang all of my gear or my entire pack, I carry a nylon bag designed specifically for hanging food. The bag packs up small but will hold a considerable amount of food. You could also use a coated nylon dry bag. Bear-proof canisters are also available, but unless I am hiking where one is required, I find that hanging the food is just as effective. If you are on a paddling trip, you may have the luxury of a separate food pack or barrel, which should be hoisted up between two trees. You should hang your food before dark if possible—not only does this reduce the risk of attracting little nocturnal pests, but it’s easier to find a suitable tree when you can see what you are doing. Be sure to use a good-quality rope for food hanging. The inexpensive, yellow rope that you can buy at the hardware store breaks much more easily than you would think. Use a marine-grade or climbing rope that won’t stretch if saturated with water. If your clothes smell of food or you spilled food on them, you should hang them as well. Toothpaste, camp soap, and other scented items need to be hung with the food pack for safety.

As much as you try to avoid having leftovers, sometimes it happens. Depending on the item, you can store it for use the next day. Intentionally creating leftovers, such as bannock or muffins, makes the next day a little easier. Before storing baked goods, let them cook completely; then place them in a clean ziplock freezer bag or other suitable container. Unless the weather is very cool, be careful when storing food such as rice, as it can develop bacteria that will make you ill. If you have any doubts about the safety of leftover food, it is best to err on the side of caution. Depending on where you travel, you might be able to burn your leftovers. I prefer to pack garbage out as it has less impact on the environment. At night hang the garbage bag in a tree just as you do your food pack.

Packing food for backpacking and paddling trips can have a steep learning curve. Here are some tips that I’ve found helpful:

•	Plan your menu.
•	Take a copy of your menu with you so you can refer to it. I keep mine in my waterproof map case.
•	Pack each meal separately in a larger ziplock bag.
•	Bring extra ziplock bags in case one of them tears or you have usable leftovers.
•	Repackage grocery store finds into ziplock freezer bags.
•	Pack the name of the meal, water needed, and other trailside instructions with each meal. (Don’t write it on the outside of the bag in case it wears off.)
•	When baking, line your pots with parchment paper to make cleanup easier.
•	Store liquids in leak-proof containers, and put these in a ziplock bag just in case.

Hygiene

Good practices surrounding hygiene are essential both at home and in the backcountry. More often than not, when a person gets ill in the wilderness, it is due to poor hygiene practices, food-borne illness, or contaminated water. Proper hand washing is imperative both on and off the trail. You should always wash your hands before handling food. If water is limited and you are using an alcohol-based hand sanitizer to disinfect your hands, be extremely careful and wait a few minutes for the alcohol to evaporate before lighting a stove or cooking fire. Keep your body clean as well, as bacteria can travel. Water should be treated and you should be careful not to contaminate water containers or other utensils with untreated water. This can put you at risk of contact illnesses from bacteria such as giardia and cryptosporidium.

Keep It Personal

I like to have my own personal water bottle for drinking, and I expect my campmates to do the same. This can prevent me from getting ill if someone else’s hygiene is lacking or if they contract a cold. I also feel that it is a good idea for each person to have his or her own eating utensils, plate, cup, and bowl. Don’t share foods such as GORP. Give each person his or her own personal snack bag or have each bring a container for the mix. I also like to divide the GORP into daily portions as opposed to a larger bag, even if it is my own personal bag. Why? This can prevent issues with bacteria because you are taking a handful of GORP, putting your hand to your mouth, and then putting your hand back in the bag each time.

Cleanup

When dishwashing be sure to use a soap product that is specifically geared for wilderness camping. These camp soaps are generally concentrated so you don’t need a lot. Use camp soap with care and keep it out of lakes and streams. Be aware of any environmental impacts it could have. Steer clear of sponges—they harbor bacteria. When disposing of dishwater, ensure you follow LEAVE NO TRACE guidelines. Take any pieces of food out of the water and then scatter the water well away from camp and water sources so it is spread over a larger area.

If you drop food on the ground, pick up as much as possible. Put the food in your garbage bag to be packed out and rinse the area well. Always keep a very clean camp kitchen so that you don’t attract rodents or, even worse, a bear.

Meal Disasters

While I am an experienced cook both at home and in the wilds, I am not infallible. I have had my share of meal disasters and I’ve witnessed a few that others have had. I try to learn from my mistakes and hopefully so can you.

Watch the Water

One of my first experiences with dehydration and rehydration was spaghetti sauce. I wrote “2 cups” on a sticky note for a total measurement that was to include the dried ingredients. When I got to camp, I added 2 cups of water to the ingredients rather than putting the ingredients in first and adding enough water to bring it up to my required measurement. Oops.

When rehydrating your meals, it is always best to err on the side of caution until you get the hang of it. Less is more when it comes to water. If you use too much water, you’ll not only have a runny dish but you’ll also lose flavor if you try to drain some of the water off. Don’t rely on the measurements preprinted on water bottles, as I’ve found they aren’t always accurate. Use a folding spoon with measuring increments marked on it, or mark a cup or bottle with measuring increments before your trip. As good as my memory is, I still write measurements on a sticky note. While you think you won’t forget, it can happen, especially if you are drying a lot of meals.

Don’t panic if you end up with tomato water instead of spaghetti sauce. You can use potato starch or cornstarch to thicken it or you can cook your pasta in the sauce. The pasta will soak up the extra water. You can do the same with sauces for rice dishes. Another alternative is to reduce the water by simmering your sauce, but this can increase fuel consumption.

Prevent the Burnt Offering

If you are baking with an Outback Oven, it is important to remember to put the riser in place. It only takes a few moments for the baked item to scorch and burn if the riser has been forgotten. I remember making a cinnamon-swirl coffee cake from a mix, and it smelled delicious for about 30 seconds before the smoke started billowing out of the oven. I forgot the riser and there is no way to recover from that mistake.

If you burn something like chili to the bottom of your pot, you might be able to rescue it. Don’t stir it! Transfer the unstuck portion to another pot or your bowl and then clean out the burnt pot. However, if you stir it, you will also stir the burnt flavor through the entire dish.

Keep It Level

A level spot for your stove is of great importance. If the stove and your meal aren’t somewhat level, they can teeter and the next thing you know, you are faced with a dinner disaster. If your food happens to land on a rock, it’s easy enough to recover most of it; however, ground covered in pine needles is quite problematic. This happened to my husband on one of our trips. Thankfully it wasn’t too big of an issue because it was a dessert that was lost. That brings me to another lesson learned.

Keeping a stove level is also an important safety issue when it comes to using an alcohol stove. Because these stoves use fuel in an uncontained manner, unlike their white gas and compressed gas counterparts, the fuel can spill and continue to burn. This could cause a fire, damage to gear, and personal injury. The flame on an alcohol stove is sometimes very difficult to see. I’d like to say that we’ve never had an issue but we have. Thankfully it had just rained and we were in a car campground. The stove was on a picnic table that was saturated with water and contained about 2 ounces of denatured alcohol. The pot wasn’t centered on the stove properly and the works toppled. The entire table was aflame. As luck would have it, the water stopped any damage from occurring, but had we been on a wilderness trip, this could have had serious consequences. This is also why I tend to lean toward using white gas stoves. It isn’t advisable to use an alcohol stove on trips where you will be with small children.

Eat Clean

A male friend dropped a noodle on the ground when serving his pasta. Partway through his meal he was playing a gentle tug-of-war with a deer mouse who had wandered over to munch on the spillage. My friend thought this was adorable until the mouse climbed the rock beside him and proceeded to leap toward the plate. The mouse missed and landed on the fellow’s shoulder. He screamed and the plate of noodles was airborne. Cleanup, of course, was crucial and not just because we were in bear country; little critters such as mice can be destructive—though the last thing you want to do is something that will bring a bear into camp.

Be Careful with Spices

It is important to use spices sparingly and never pour them over the pot. The inner lid, the one with the small shaker holes in it, once came off my spice bottle when I was shaking it over the pot. What was to be a sprinkle of cayenne ended up being a significant addition—one that I couldn’t correct. It was so hot that we couldn’t eat it. The other issue with pouring spices over the pot, and this is important at home too, is that it allows small amounts of steam to get into the spices, which can ruin them.

Check Your Gear Twice

Double-checking your gear is important. If you are going on a group trip, you should ensure that everyone is clear on who is bringing what. A friend and colleague of mine embarked on a trip last year where three sets of couples were traveling together. Each couple thought that the other was bringing a pot set. Everyone realized their mistake when they set up camp the first night. Thankfully one of the couples had decided to bring a Plus 10 model Outback Oven, which has a lidded frying pan. They had to cook for the entire week from the pan, and they even made coffee in it. If they hadn’t had the pan, it could have very well ruined their trip.

Bring an Extra Meal or Two

It’s always a good idea to bring some extra food. Emergencies can happen. You could need the extra food because of one of the meal disasters we’ve talked about, or it may be something more serious, such as being camp-bound because of severe weather or an injury.

Sadly, there are times where you might have to bail out a campmate like I did a few years ago. This could be from poor planning on the other person’s part or because of someone forgetting to use his noodle, which was the case with my campmate. There were two couples and we were cooking dinner. The other man decided he was going to drain his pasta water in the wooden privy—a practice with which I have huge issues. One issue is how unsanitary the practice is and the other is critter related. The pasta started to slip from the pot, and as he tried to stop it from happening, he dropped the towel and burned both his hand and his leg. The pasta went down the privy hole and their dinner was lost. Luckily it was a mild scald and I had something in my emergency kit to help. They would have gone hungry had I not packed extra rations for the trip.

Bring Extra Fuel

It’s always a good idea to bring a little extra fuel. I generally try to bring at least enough for one extra day. Why? Well, if you were to have a meal disaster like some of those I just mentioned, you may need the extra fuel. There may also be a situation where you use more fuel then you plan due to weather. Weather conditions can cause the stove to use more fuel or may affect your decision to have extra-hot drinks to take the chill off. It is also a good idea in case your water filter fails or you run out of chemical treatment, as you may need to boil water to make it safe to drink.