In my opinion, the priorities when selecting trekking food are: many calories per kilogram not easily spoilable, especially in hot weather not very very expensive diverse. Diverse. That is why I ...
Last summer I spent 15 days hiking with my boyfriend, in Sarek National Park, where there are no places to restock with more food. The food issue was a major part of the pre-planning, as weight was ...
For health reasons, I usually try to keep my sodium intake fairly low. However, most freeze dried dinners offered in camping stores contain an more sodium than I'm looking for. I consider 800mg a ...
Say you have a cooler of frozen food and ice to last for several days or weeks of river-trip / car camping. To keep things as a cold as possible for as long as possible, is it better to leave the cold ...
How can I identify edible berries/fruit in the wide and avoid the poisonous varieties? Is there a general guideline that can be followed or is each plant specific?
If I know my route will take x days, over terrain y, with a change in height of z, in temperatures of p, is there a simple rule of thumb which will let me calculate food requirements? Water is ...
Often when planning food for a backpacking trip, I rely heavily on a very large amount of extremely varied trail-mix, and only throw in some jerky and a scant few "cookable" meals for variety. I ...
Yes, mayonnaise. It is sold unrefrigerated, and is an essential component of any back-country sandwich. Has anyone reached its limit and had it spoil on them? (I haven't. Of course, I've never had an ...