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Walking Well: Food
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Dinner is the food pinnacle of my day. As soon as I stop to camp, I get water, take my boots off, soak my feet, wash and boil a liter of water for a cup of herbal tea (Cranapple or Almond Pleasure are favorites) with sugar. The remaining boiling water goes into mashed potatoes with cut up sausage, spices (especially dill) and Tabasco sauce. These are two-thirds of my dinners. About weekly I drop a Meals Ready to Eat main dish into the hot water to heat and then eat it from the package accompanied by the other dishes. Freeze-dried entries, especially chili, about one per week, are good. Portion size is important. I have calibrated these for myself. The labeled two-person meal is about right; a four-person can be too large. Many hikers prefer noodles and other pasta plus tuna, but not I.
After the main dish, I relish Jello shaker pudding (pistachio is great) and/or cookies. Then I filter my water. I make up one liter of Gatorade (supplies sugar and electrolytes) and one liter of filtered water for the next day in hot weather, depending on the location and type of water sources. I also carry some salt for seasoning and electrolyte depletion. I carefully wash dishes and store them covered. It is necessary to wash water bottles at least weekly with hot water, brushing to avoid black mold spots. I suspend my food bag from my personal mouse hang. These are found in many shelters, made of an inverted tuna can pierced by a knotted cord with a terminal twig. They prevent mice from descending the line, perching on the bag and gnawing through to the goodies. My food bag has old scars from not taking this precaution. Remember that mice carry many diseases including Hanta virus.
Along with regular medication I take a daily multivitamin tablet. About weekly I go into town for laundry, shower, mail (food and equipment boxes), supplies, and a restaurant meal. This is a chance to consume green salads and fresh fruit or juice.
Try to check body weight on a scale from time to time, although pinching the skin for thickness of fat deposition is an indicator of nutritional status. Many hikers wish to lose weight on the trail, but when this has been achieved, they should maintain an optimal level.
The Logues' AT Backpacker's Planning Guide present sample calculations for caloric content, weight, and cost of individual food items so that you can plan to carry the maximum number of calories at the minimum cost and weight.
Most hikers need menu variety and can benefit from lists of provisions and amounts. This planning is challenging, fun and essential to a successful thru hike. Based on your tastes, it must combat boredom and depression resulting from too limited scope of menus. Of the several guides available that deal with this subject, I found D. Bruce's Thru-Hiker's Planning Guide quite thorough and helpful.
Details mentioned in this article were accurate at the time of publication
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