Meals on the Trail Application
- The Hiker's Guide to Preparing Home-Cooked Meals on the Trail
I am submitting this application for the "The Hiker's Guide to
Preparing Home-Cooked Meals on the Trail" cook book test. I have read the
latest version of the Survival Guide and my signed Tester Agreement has
been received. Thank you for your consideration.
42 years old
5'7" (1.7 M)
150 lbs. (68 kg)
My camping, hiking and backpacking experience has included trips
varying in length from one day hikes, to 2-week trips. My experience hiking
began with my father when I was about 6 years old. We hiked along the river
pathways in northeastern Ohio and western Pennsylvania. While enjoying the
outdoors with friends and family, I spend time hiking, geocaching,
snow shoeing, cross-country skiing and camping. Although I am not a
lightweight backpacker, I am trying to `lighten up' and even have converted to
using a hammock while camping.
One of the reasons I started hiking and backpacking was due to my
edible wild plants. A related interest is cooking, both at home and
enjoying the outdoors. I enjoy cooking hearty meals that are both
and delicious. I will often experiment with a recipe while hiking
trying it on a multi-day trip. I am a cooking merit badge counselor
Scouts, this requires teaching them how to prepare meals that provide
nutrition they need while on trips. I'm sure they would be
willing tasters of any
meals I prepared. If appropriate, I would also have them select
the book that they would then prepare. I would then be able to
report on how
easy it was for inexperienced cooks to follow the recipes (this part
left out, if the Moderator feels it is inappropriate).
While testing the cookbook, I would select a couple of new recipes
to try on
each backpacking trip. I would look for recipes that cover the
groups, types of preparation and difficulty level. Of course the
testing would be how good the finished product is. Other things to
considered would be ease of preparation and nutritional value.
I am a fairly experienced outdoor cook, I currently use either a
stove, a two burner propane stove or an open fire along with a
stove and grill. I dehydrate most of the food I take on backpacking
owner review). I am not afraid to experiment with unusual
foods. Thankfully, none of my family members are picky eaters.
After looking at the description at the web site, I am anxious to
see the actual
recipes. It appears there is a wide range of types of foods, from
full meals to
delectables. The focus of the cookbook seems to be on cooking with
dehydrated foods. I would be able to test their dehydrating
with the actual cooking.
If selected, I will be testing the cookbook on trails in northern
including a 3 day backpacking trip on Mount Washington in April.
planned outings include 2- two day trips in May to northern Maine and
long trip to Northern Vermont in June. There will be many day hikes
3-4 per. month) over the next six months. I will be traveling to
MO both in July and August and will hopefully find a great place to
there, or while on the way home! Temperature ranges will be wide-
current of 25 F (-4 C) to close to 100 F (38 C). We are due for a
lot of wet
hiking this spring, once the frost starts coming up out of the
ground. Most of
my hiking is done below 3000 ft. (914 M), but the trip to Mt.
Washington will be
at over 4000 ft (1219 M).
LL Bean Mt. Washington Sleeping Bag
Baffin Extreme Series Boots
Integral Designs Dolomitti Jacket
Integral Designs Denali Pants
Xikar 138 Excel Knife
Princeton Tec Yukon