What Your Survival Kit's Been Missing...

  Flathead River, Bob Marshall Wilderness, MT (2005)

Think emergency bandage, water filter, fire starter, blow dart fletching, fishing bobber...

This does all that and more.  It's available at any local pharmacy.  It weighs mere ounces. And it rhymes with "crampon" but doesn't go on your feet. 

And, according to the guys over at The Art of Manliness, it's worth throwing in that survival kit of yours.  Read on here.

Have other tips on being resourceful in the backcountry?  Share them with us.

Hanging Bear Bags, PCT Style

Jasper Nat'l Park, Canada (2009)

Our inaugural trip last year into West Virginia's Cranberry Wilderness - 1 of 8 projects in the east in 2011 - led us into the middle of 90,000 acres of beautiful hardwood forest, which up until 2007 was a black bear sanctuary boasting nearly 1 bear per square mile. (By comparison, Shenandoah National Park, home to one of the greatest concentrations of black bears in the country, is estimated to hold upwards of 1.5 bears per square mile). As with any trip in bear country, securing our food from bears - as well as raccoons, chipmunks, and possibly bigfoot - was a top priority.

Heavy duty bear boxes are generally the preferred method of choice, particularly when you have a group of hearty and able mules and horses to carry them and your food into camp. With no trails in the Cranberry graded for pack animals, we turned to the tireless Forest Service and their strong and able backs for assistance.  Short on bear boxes, we improvised.

Enter the PCT method, which requires only 50-60' of rope, a carabiner, 1-2 stuff sacks, and a sturdy 6" long stick.  (And a tree of course).  Unlike the usual method of simply throwing a rope over a limb and tying one end to a nearby tree (and hoping that a bear doesn't pull the taut line - and the food bag - down to the ground), the PCT technique allows the rope to hang freely, tension-free from the limb, eliminating the risk that a critter will wreak havoc in your backcountry kitchen and spoil your next meal.

Here's a great step-by-step tutorial on how to use the PCT method, which came in quite handy during our stay in the Cranberry.  It will take some practice to get the hang of the clove hitch, but once you do you'll appreciate the simplicity and utility of this approach.  We certainly did and we'll be using it again when we head to the Monongahela's Dolly Sods Wilderness this October. 

Have suggestions on how to improve upon the PCT method? Or suggested alternatives? We're all ears! 

Getting into Shape

After you sign up for a Wilderness Volunteers project, you should start ramping up your fitness program to be in the best shape possible for your trip. Having a goal, like getting ready for your project, is a good motivator for working out. Being fit and strong is a great way to prevent injuries in the field, and to make sure you aren't struggling to keep up with the group.

However, there are many fitness myths out there. Test your knowledge and then get moving!

John Moeller getting ready

Myth 1. Stretching prevents injuries and improves performance.
Contrary to this wide held belief, studies show that starting slowly and warming up while engaged in your activity is preferable to stretching before beginning. Static stretching temporarily decreases strength in the stretched muscle by as much as 30% for up to a half hour. And in several large-scale studies, static stretching did not reduce injury over those who didn't stretch prior to working out.

Myth 2. Guzzling water and electrolytes prevents cramps. 
Cramps weren't related to hydration in two studies where both the well-hydrated and less-hydrated were equally likely to experience cramps. It is believed that cramps are due to exertion, fatigue and the accompanying biochemical processes. Again, starting slowly and then ramping up activity seems to help prevent cramping.

Myth 3. Taking ibuprofen before a hard effort prevents sore muscles afterward.
Competitors who popped ibu before distance runs were just as sore as those who didn't take the pills. More troubling, they displayed more blood markers of inflammation than the other competitors. The thinking now is that frequent use of NSAIDS blunts the ability of muscles to adapt to exercise. Save the ibuprofen for legitimate injuries or afteruse soreness. Muscle pain is part of the body's training response.

Myth 4.  No pain, no gain.
This myth holds the most potential for harm. While you should expect to have some degree of soreness a day or two after working out, this is very different from having pain while you are working out. A fitness activity shouldn't hurt while you are doing it, and if it does, you are either doing it wrong or already have an injury. Don't work through the pain, experts agree. They say that if it hurts, stop, rest and see if the pain goes away. If it doesn't go away or increases after you start to work out, see a doctor.

Tell us what you are doing to get in shape for your trip.

The Ten Essentials

Common sense and good planning go a long way toward preventing emergencies in the backcountry. But sometimes, despite our best preparation, things go wrong.

According to Wikipedia (what did we do before Wikipedia?), the "Ten Essentials" were first described by The Mountaineers in the 1930s. According to The Mountaineers, the list was made to address two questions: Can you respond positively in an emergency? and, Can you safely spend an unexpected night out?

Certainly everyone who is headed into the outdoors should carry necessary gear, and it is even more important for group leaders to make sure that appropriate items are present in case of an emergency.

The Mountaineers have revised their original list of items to be a list of categories. These are:

1. Navigation -- always carry a detailed topo map in a waterproof covering, along with a compass. Know how to use your compass. While GPS units are nice tools, they can break and/or need more batteries than you have. Do not rely solely on them. Route descriptions can be helpful, but do not rely on them to be accurate as any one location can look significantly different from year to year.

2. Sun Protection -- Sunglasses, sunscreen, lip balm, a brimmed hat and appropriate clothing.

3. Insulation -- This is extra clothing. It depends, somewhat, on the conditions you can expect where and when you are there. These are extra layers needed to survive the long hours of an unplanned stay. At the minimum you should have an extra top layer and good quality rain suit. Consider an extra pair of socks and wool hat.

4. Illumination -- Always carry a headlamp or flashlight with some new batteries/bulbs.

5. First Aid Kit -- Carry and know how to use the items in your first aid kit, but be prepared to improvise splints or dressings. At a minimum, you should have gauze (roller and 4x4s), adhesive bandages in various sizes, butterfly closures or steri-strips, triangular bandages, good quality tape, scissors, soap or disinfectant, a large syringe for irrigation (or dedicated zip loc bags), gloves for body fluids isolation, and paper/pencil.

6. Fire -- Firestarter and a filled lighter/matches can save your life and be used to signal rescuers. Firestarter is necessary to get wet wood to burn and can consist of candles, chemical heat tabs, canned heat or dryer lint. In cold climates, it makes sense to always carry a stove/fuel.

7. Tools -- Knives are indispensable, and multitools with pliers are even better. Shoelaces, parachute cord, cable ties, webbing, small sewing kit and duct tape can fix almost anything.

8. Extra Food -- While you can survive for several days without food, you'll be more comfortable if you have some in an emergency.

9. Extra Water -- When I'm hiking with folks, there is much discussion on just how much water will be needed and a desire to not carry one extra drop. But in an emergency, you'll need extra water beyond what you've designated for the hike. Always carry at least an extra liter per person. Also, don't rely soley on a hydration system (like a Camelbak(r)); you'll need a way to give water to the hurt person as well as be prepared if your bladder springs a leak. While having a method to purify water is nice, any water is better than none.

10. Emergency Shelter -- A jumbo plastic trash bag and/or reflective blanket to shelter you from rain and wind can help prevent hypothermia

It's a good idea to have all these items in a daypack even at home; you can grab it in any emergency or in case of a zombie attack and have a leg up when fleeing. Seriously, it is a good idea to have all these items assembled ahead of your planned trip and ready.

What other items do you deem essential in a backcountry emergency?

More Apps for Your iPhone

From knots to navigation, birdwatching to bicycling, camping to cameras and more, the iPhone seemingly has it covered when it comes to exploring the great outdoors. And so do the guys over at Adventure Journal. After testing more than 600 outdoor apps, they've come up with the top 107 . For a shorter list of the most useful ones, check out the author's and editor's picks.

And, in other news, here's a pitch for the most important iPhone accessory yet.

Kitchen Corner

Escalante River, Grand Staircase Escalante Nat'l Monument (2006)

If there is one issue all Wilderness Volunteers leaders should concern themselves with when leading a trip, it is how members of the group interact with each other or, put another way, group dynamics. No other issue is of such singular importance when leading WV projects because the effectiveness of a group is directly affected by the way the members of the group respond to each other and to the leader. If my experiences are any indication of group dynamics, I would say that most groups get along well, the participants enjoy each other's company, and most groups work effectively together to complete the task at hand.

But what makes for good group dynamics? A good portion of the answer is in the fact that WV groups are self-selecting. People are coming together for a common purpose of working in the wilderness on something they feel is worthwhile, so WV participants are likely to be similar in a variety of key components. On backpacking trips, that notion is multiplied because people who backpack are an even more exclusive group and thus even more likely to be of a similar mind-set. Anyone willing to put a heavy pack on her/his back and hike several miles (usually uphill) to do something such as heavy trail maintenance is likely to have much in common with his or her fellow participants. The commonality of purpose and the common experience of backpacking unite people and make them more likely to bond.

Of course, luck plays a role in the cohesion of a group. Other factors involved center on the intensity of the backpacking experience. The difficulty factor, living close together for a week in the backcountry and depending on each other, working side by side each day, eating together, talking about the day’s experiences, sharing ideas, solving problems, and doing all those other things a team must do add to the intensity of the experience and help unite the group in positive ways.

What about car camping? How does the model above work in car camping situations where participants are camped near their cars and often near attractions that participants can easily drive to at the end of a work day? My experience has been that it is more difficult to establish the closeness engendered by backcountry projects even though car camping projects involve many of the same experiences. That is not to say that car camping precludes groups from becoming cohesive or bonding in similar ways. However, I do think there is a difference in the way that different types of projects affect the group and the group dynamics.

What is your experience with group interaction in leading trips? Do you have special techniques for getting groups to bond, to become cohesive units, or do you simply let things develop naturally? What do you do, if anything, when the dynamics of the group are developing in negative ways? What happens when one participant’s negativity affects others? What are your thoughts on group dynamics? Let me hear from you; I’m curious.

The recipe below can be used on either backpacking or car camping projects.


Turkish Rice

Olive oil
4 cups rice + 6 cups water (add water as needed during cooking to keep from sticking)
1 large onion
5 garlic cloves, chopped and divided
1 pkg diced Pomi tomatoes
4 cups vegetable broth (use 2 veggie cubes)
1 teaspoon ground cumin
¼ teaspoon red pepper
1 15 oz. can Garbanzo beans, drained and rinsed
1 bunch Italian parsley

Heat oil in large pan. Add onion and cook until tender. Add garlic, tomatoes, salt and pepper. Cook for about ten minutes. Add rice, broth, and simmer (covered) for about 20 minutes. Add garbanzo beans, cumin, and red pepper, blend in to rice mixture and cook for about 5 minutes longer. Add parsley.

Making a List, Checking it Twice....

Inyo Nat'l Forest, CA (2006)

Veteran volunteer and outgoing WV Board President Bill Sheppard has led his fair share of trips over the past 10 years. 2011 will be no different, as he'll lead volunteers into California's Desolation Wilderness, New Mexico's Gila National Forest, and Nevada's Great Basin National Park later this year. And while spring and summertime seem a long way off, wintertime is planning time for Bill. Here's what he has to say:

"An annual ritual is underway - and I don't mean the migration of Minnesota "snow birds" to southern Arizona. I'm talking about something quite different, which anyone who has led a group of Wilderness Volunteers into the backcountry can appreciate: trip planning. Every new trip is an adventure, and planning the trip is one of my favorite parts.

The overall structure of the project is set up by Dave Pacheco, WV's Program Manager, who works with an agency contact at each trip destination. Dave gives us leaders "the big picture." What are the dates and the location of the trip? What work will we do and where? Which goverment agency - the Park Service, Forest Service, BLM - manages the area? Will pack support be provided? Who led the project last year?

Now the fun begins for us leaders. Out come the maps, calipers to measure distances, a magnifying glass to read those tiny contour lines. How long is the hike from the trailhead to camp? How far is the work site from camp? What are the elevation gains and losses? How far to the nearest water source? What are we going to eat?

Phone calls and e-mails are exchanged between co-leaders. Who will cook? Who will be the agency contact? Who will write the publicity blurb? Who will contact the volunteers?

We must get commitments from the agency. They must provide plenty of tools, and the tools must be in good condition. We like to have at least one agency person with us to supervise the work project. We rely on the agency staff to answer many questions about the area. Where can we rendezvous on the night before the hike to base camp? What kind of weather should we expect? What interesting places and activities do they recommend for our free day? What kind of animals might we see (and which ones might want our food)?

An important part of trip planning is visualization. In your mind's eye, place yourself at the trailhead, at the base camp, at the work site. What does it look like? How's the weather? How are "the troops" holding up? Our crystal ball is pretty cloudy at this early stage, but it gets clearer as we learn more about the area, the project, and the volunteers. As we get more information, we refine the trip plan and our expectations.

Ultimately, we must remember that our volunteers are taking a week of precious vacation time to "give something back" in America's wild lands - a week which could otherwise be spent lounging on the beach, relaxing at home, or sightseeing among the comforts of civilization. Above all else, we as leaders want to ensure that everyone's experience in the backcountry is safe, meaningful, and fun. And the time to start planning for that is now."

New CPR Guidelines

The American Heart Association has released new CPR guidelines that change A-B-C (airway, breathing, compressions) to C-A-B (compressions first) except for newborn babies.

The main take-away from the new guidelines is that action is more important than assessment in cardiac arrest. No more looking, listening, feeling -- start compressions immediately. Push a little harder (at least 2 inches); push a little faster (at least 100 compressions a minute).

Measuring Old-Growth, Using Your Inseam

Selway Bitterroot Wilderness, ID (2010)

Open any outdoor magazine and you can find countless gadgets and gizmos that will make your backpacking trip more pleasant. The options range from the simple and obvious - Leatherman, headlamp, Duct Tape - to the advanced and luxurious - GPS, solar powered battery chargers, ultraviolet water purifiers - to the downright strange and unusual - think thermoelectric galoshes and wearable windmills. (Yes, these things do exist.)

Yet despite the onslaught and advances of modern technology, backcountry resourcefulness and ingenuity is not dead. Not even close. Anyone who's ever "used leaves" can attest to that. (As can anyone who's ever been hiking above treeline, without a pack, in a burn zone, heard nature's call, and turned to his Leatherman and T-shirt for salvation. Sleeveless anyone?)

In some cases, our ingenuity has even been helped along by this very technological progress. (Ever taken a picture on your digital camera of a serious backcountry injury and given it to someone who's headed for help?) Still, there exists a strong - and contentious - argument that our survival skills have been hampered by the very technology designed to make our lives easier and safer. (See these New York Times and Slate articles for point and counterpoint in that debate.)

Regardless of where you stand on that issue, it is indisputable that one of the great joys of backpacking is the unique opportunity it provides people of all backgrounds and experience levels to exercise creativity and resourcefulness in their efforts to be self-reliant and solve problems - no matter how big or small.

And with that, here's one volunteer's creative approach to problem-solving on WV's Mount Rainier National Park service trip. Read about it here.

Have any tips or creative tales of your own to share? Share them here.

By Foot and By Paddle - WV Heads to the Hills and the Water

Maroon Bells-Snowmass Wilderness, CO (2010)

It's been a busy year for volunteer leaders Robin and Carter Bland, who have led four trips all across the country, ranging from the canyons of Utah to the mountains of New Hampshire. And they're not done yet, as they've just embarked on yet another trip to Maine's Acadia National Park. As you can imagine, all that hiking makes for plenty to write about. Here's Robin's report (and a recipe) from their latest adventures:

"Over a five week span this summer, I enjoyed two different and beautiful Wilderness Volunteers experiences. In late July, I participated in the Maroon Bells-Snowmass Wilderness project led by Brian Bone and my husband, Carter Bland. We camped at 10,800 feet beneath spectacular jagged peaks and alongside huge meadows of wildflowers at peak bloom. Our work project was building check dams and waterbars on the West Maroon Pass trail between Crested Butte and Aspen. Each day, as we lunched amidst this glorious scenery, I thought there’s no better view at the best table in the finest restaurant! On Tuesday, a photographer from the Crested Butte News happened to hike by and stopped to take a photo of our crew. Later in the week, other hikers passing us on the trail mentioned that they had seen our picture in the paper - what great publicity for Wilderness Volunteers. On our day off, some of us hiked to Frigid Air pass, where we were rewarded by a fantastic view of the iconic Maroon Bells. Luckily, we reached the pass before any rumble of thunder - a daily occurrence in summer afternoons - could turn us back. It was a week enjoyed by novice backpackers and veterans alike."

Boundary Waters Canoe Area Wilderness, MN (2010)

"A month later, I enjoyed a very different landscape when Carter and I led a WV crew to a beautiful corner of the Boundary Waters Canoe Area Wilderness (BWCAW) in the Superior National Forest of northern Minnesota. The BWCAW comprises over one million acres of crystal clear lakes, sparkling streams, and boreal forest. After shuttling across Lake Vermillion in a US Forest Service power boat, we paddled our canoes across Trout and Pine Lakes to our basecamp where we set up for a week of portage trail maintenance and campsite rehab. One of our tasks was to build a stone staircase at the landing for our campsite. We were treated to gorgeous weather all week and, after work each day, were rewarded with a dip - or long swim for some - in the warm water. As for the legendary BWCAW mosquitoes and biting flies...they more or less left us in peace for the week. Loons and whippoorwills serenaded us each night as we sat by our campfire and watched the light of the full moon glisten across the water. It was a little bit of heaven."

Two beautiful trips, two different landscapes. Two great ways to Give Something Back.

--------------------------------------

Here is a recipe for a cereal/energy bar that was popular on both trips. Some ate it at breakfast; others took it to have alongside their lunch.

1 cup peanut butter
1 1/4 cup honey
4 cups Grape-Nuts cereal ( or use a generic barley nugget cereal)
1 cup quick cooking oatmeal
1 cup raisins or craisins

Combine honey and peanut butter in saucepan over medium heat. Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat and add the remaining ingredients, mixing well.
Spread into a 9”X13” baking pan that has been sprayed with cooking oil (e.g. Pam). Use wax paper to press into pan and flatten it out. Cool in refrigerator for 30 minutes, cut into bars, and enjoy!

Idaho's Sawtooths Revisited

Sawtooth Wilderness, ID (2010)

One of the numerous rewards of having been a Wilderness Volunteers leader for many years is working with the same people - both trip participants and agency personnel. Often on my trips, I will already know close to half the participants from having worked with them previously. I have also enjoyed the working relationships I have established with certain agency personnel in areas to which I have returned over the years as a trip leader, and in no place is this more so than in the Sawtooth National Recreation Area in central Idaho.

I have been going to the Sawtooths since 1992, and I have been leading WV trips there since 2003. Since I began leading trips to the Sawtooths, I have come to know Liese Dean, the Wilderness Program Coordinator, and we have an easy and cordial working relationship. In 2004, I began working in the backcountry with Deb Peters, who not only packs in, with the help of some mules and horses, all the tools, commissary gear, and food but works with and guides the WV groups in various projects. I have felt fortunate in knowing these two individuals who are dedicated to preserving and maintaining the beautiful Sawtooth Wilderness. Their enthusiasm and love of the area is contagious and has been instrumental in my returning year after year to the Sawtooths.

This year’s trip was a special one for me because Liese and Deb honored me and my co-leader and wife, Bunny, with tangible recognition of our contribution in sweat equity to the Sawtooths. I was given a beautiful framed photograph of a lake high in the Sawtooths surrounded by mountains. Bunny received a much more practical but no less thoughtful gift of some Smokey Bear sleep bottoms. She proudly wore them each evening of the Sawtooth trip. My memento now has an honored place on a wall at home.

The trip was special for other reasons as well. John Kaye and his son Rob have been participating in the Sawtooth trip since 2004. John has been there every year, and having him along is like having a third unofficial leader. Rob hasn’t been on the trip every year, but when he is, I appreciate his strength, work ethic, and enthusiasm for the task at hand. I was especially happy to have veteran trip participants such as John and Rob on this trip because the work we did was not only technical in nature but difficult and strenuous. Luckily the entire crew was equally enthusiastic and hard working, making the week we spent in the backcountry one of the more pleasant and satisfying in recent memory.

Our work was on the Iron Creek Trail, the trail which leads to Sawtooth Lake, and is probably the most popular trail on the east side of the Sawtooths. The main project was rebuilding a section of shelf trail that was in danger of collapsing. Repairing this section of trail required a method known as cribbing. Cribbing involves placing a sturdy base of rocks below the trail tread by digging into the downhill side of the trail. Rocks are then added to this base until the structure reaches above the existing trail. The tread is then filled in. This method of trail building requires the use of large rocks which are of the appropriate size and shape. Five of us worked on a section of trail which was approximately thirty feet long. The cribbing base was in some parts about ten feet below the tread. The group dismantled and rebuilt the section in two and a half days. Other members of the group completed a smaller section of cribbing, removed rocks from the trail, widened the trail, built stone steps, cleared rubble from the trail, cut back tree branches, and generally improved the trail. Each day dozens of day hikers and a few backpackers came by as we worked; our group and the work we were doing became a showcase for what WV does.

Not only did this group work hard, but its members played hard and were a hardy group. Our campsite was at Alpine Lake, a small lake about a half mile from the main worksite. Each evening we reaped the benefits of lakeside camping by utilizing the lake for leisurely swims, fishing, and contemplative relaxation. One hardy soul took a chilly, early morning swim each day. On the free day, folks went fishing at other lakes, climbed nearby peaks, and hiked. No one stayed in camp. Camp chores got done quickly and often by someone who wasn’t even on duty. I was even brought freshly caught fish on more than one occasion, and I gladly prepared these treats as additional appetizers for the group. Thanks to all who helped make the 2010 Sawtooth trip one of the best ever.


Below is one of the dishes I prepared on this year’s trip.

Vegetarian Curry

4 cups Dried potatoes
3 cups water
2 onions chopped
3 bell peppers chopped
2 cups Lentils
garlic
1 tsp cumin
¼ cup Curry Powder
Basmati Rice

Invasive Species...and Kitchen Corner

Every region of the country has invasive plants that present their own particular problems. When my wife and I moved to a state in the Deep South shortly after we married, we encountered Kudzu for the first time. Kudzu was introduced from Japan into the United States in the nineteenth century and was promoted as a forage crop and an ornamental plant. In the 1930s, farmers in the southeastern United States were encouraged to plant Kudzu to reduce soil erosion. The plant wasn’t considered a pest weed until 1953, and now this invasive swallows up houses if not kept in check. Tumbleweed, the plant so associated with desolate Western landscapes in movies, is an invasive as well, probably having arrived in the United States in seed shipments. Other invasive plants such as Russian Olive and Tamarisk (salt cedar) were purposely introduced to the United States and have become severe problems along many waterways in the western part of the country. In the Northwest, we have English Ivy as well as Scotch Broom to contend with. It is probably not news that no section of the country is free from invasive plants.

Given the pervasiveness of invasives, why even discuss them here? Although most invasives will never be eradicated from environments where they can thrive and crowd out native plants, we can do things to lessen their spread to sensitive areas. Wilderness Volunteers participants join our 50 or so trips each year and come from all over the country to do so. Unwittingly, many of these well-meaning participants may be helping spread invasives or introducing plants from their region of the country into regions where these plants are unknown. The most common way this happens is through seed dispersal, and we humans often become the vehicles for this dispersal.

What can you do as an individual? The simplest thing you can do is check your boots before leaving home for that camping or backpacking trip and make sure the soles are clean. Do the same just prior to leaving your camping/backpacking location to return home. Check your clothing as well. Many seeds can easily attach themselves to clothing or even get into pockets. If you can’t effectively clean your boots and clothing prior to heading home after a trip and have to wait until you get home to do so, there are still ways to prevent seeds from potentially germinating in a new environment. Clean boots and clothing somewhere where the soil and plant matter can be contained; then soak the plant matter in bleach before disposing of it. As volunteers who often enter sensitive wilderness areas, we don’t want to be unsuspecting agents who introduce non-native plants to an area whether it be that wilderness area or our own home territory. Below are some links to sites with more detailed information.

http://www.ucsusa.org/invasive_species/what_you_can_do/what-you-can-do-to-prevent.html

http://www.fws.gov/invasives/what-you-can-do.html

http://www.fs.fed.us/invasivespecies/prevention/index.shtml

http://www.nature.org/initiatives/invasivespecies/


PASTA AND GARBANZO BEAN STEW
Olive oil
2 cups crushed tomatoes with added puree
4 garlic cloves
3-4 tablespoons fresh or dried rosemary
8 cups vegetable broth (use 4 Knorr Vegetarian Bouillon cubes in water)
4 15-16 oz. cans garbanzo beans, drained and rinsed
12 oz. Fettuccine in one inch pieces
Parmesan cheese

Heat oil in large pan. Add tomatoes, garlic, and rosemary. Simmer 5 minutes. Add broth and garbanzo beans and stir to blend. Bring to boil and add the fettuccine. Simmer until pasta is tender. Season with salt and pepper. Add parmesan separately.

Some Photography Tips for the Field

John Muir Wilderness, Inyo National Forest, CA (2006)

Fresh on the heels of the 2010 WV Photo Contest seems as good a time as any to talk photography - especially as the 2010 trip season kicks into high gear.

As we get closer and closer to the trailhead and run down our packing list, gather up the "ten essentials" and sort out what to take and what to jettison, we each invariably head into the backcountry with that "other essential": a camera. You won't find it listed in any survival handbooks, but few of us - including myself - will leave home without it.

With that in mind, and as I myself prepare to head to Idaho's Selway Bitterroot Wilderness next month, here are a few tips to set up your digital camera for optimal field use and maximum battery life - an ever-so precious resource when you're miles from the nearest electrical outlet.

1) Turn Off Auto ISO - ISO 1600 on a sunny day? Not a chance, but it can happen - a camera's metering system is no substitute for the human eye. To maximize image quality, give yourself control over the ISO. While many cameras do a good job across a range of ISO settings, the camera's metering system isn't foolproof and may choose a higher ISO setting when a lower ISO would suffice, sacrificing image quality in the process.

2) Turn Off Auto Rotate - Always looking at your LCD to review your last picture? Good - now get your money's worth. When your camera is set to auto rotate, every vertical photograph is displayed in the camera's horizontal LCD as a vertical image. What many of us fail to realize is that this forces the taller vertical image to fit in the shorter horizontal LCD. Bottom line: in an age of bigger and better LCDs, your vertical image is compressed and over half of your LCD screen is empty! Turn off auto rotate and you'll see more - and take better pictures.

3) Skip Deletions - Tempting as it may be to clean up your photographs as you take them, doing so consumes precious battery life. Fight the urge. Unless, that is, you don't mind hiking through scenic meadows, mountain vistas, and pristine wilderness with a dead camera. No doubt nothing beats the real thing, but it's always nice to have a little bit of juice left should that "once-in-a-lifetime" opportunity arise. Your friends and family will appreciate it.

4) Dim the LCD Screen and Let it Sleep - Simple. The brighter it is and longer it's on, the greater the drain on the battery.

5) Conserve Your Shots - Surely one of the greatest attractions of digital photography is the ability to take countless shots without sacrificing pack weight and space. Gone are the days (at least for those of us who have made the leap from film) of carrying a dozen rolls of film into the backcountry and making each and every shot count. Of course, this can be a mixed blessing, as those of us whom have sat through our loved ones' two-hour slideshows of their day trips to the beach can attest. Make your shots count and practice your technique (click here for a quick summary of the basics of photographic composition). You'll take better pictures and ensure you've got some battery life left for that unexpected sunset, wildlife encounter, and, best of all, that group photo at the end of the week.

6) Pack an Extra Battery - Genius! You might also consider a solar charger for your camera battery. I don't have any experience with these but they sound promising (though certainly a bit pricier than a spare).

Above all else: have fun and experiment.

Got a tip to share? Send it in.

And in the meantime, check out the newly redesigned WV Photo Gallery, which is a great resource for exploring different projects and trip locations.

Kitchen Corner

Many of us who lead backcountry service trips like to serve as many meals with fresh ingredients as possible, but preserving fresh ingredients poses challenges. Those challenges can vary depending on the area where the group is working, the agency the group is working with, and whether or not the agency offers pack support. Even if the agency does offer pack support, what the packers are willing to carry in and what type of panniers they use can be factors in fresh food storage. I’ve worked with horse and mule packers in several areas (Oregon, Washington, Idaho, California, Texas, and Colorado). Some packers work directly for the agency, others are volunteers, and some are independent packers who have contracts with the agency. The pack equipment the different packers have varies widely, so if I am working with an agency for the first time I always ask what type of panniers the packers use. If I can speak directly to the packer, that is even better for me. Once I have determined what type of packing equipment the packers have, I can plan accordingly.

The best backcountry cold storage system I have used is provided on the Sawtooth Wilderness trip in central Idaho. Working with this agency is the ideal situation because the packer, Deb Peters, is a Forest Service employee and she also remains with the group and works on our projects with us. For cold storage, Deb provides two large canvas and metal panniers that have removable form insulation on the inside. Two or three blocks of ice fit easily on the bottom of each pannier, and we put cardboard on top of the ice. We then place food on top of the ice/cardboard base. As the ice melts, the water drains out the bottom of the pannier. Ice generally lasts for five to six days, so I feel pretty safe in taking a variety of fresh ingredients with the above system. If an agency does not provide something such as I have described above, I always ask if the packer would be willing to haul in a small ice chest. No packer has ever refused this request. I use the same packing system as described above (block ice on bottom, cardboard, then food), and I make sure to drain the water from the ice chest at least twice a day.

Here’s a recipe using lots of fresh ingredients. I also pre-clean and chop all the veggies in order to save myself time in camp, and I pack fragile veggies such as spinach in hard plastic containers.


Vegetable and Soba Noodle Bowl for Twelve

20 oz soba noodles
4 tablespoons sesame oil
3 red peppers, sliced
1 pkg dried mushrooms, reconstituted
½ cup fresh ginger, minced
6 garlic cloves, minced
3 yellow squash, sliced
2 pkgs. snow pea pods
6 tablespoons soy sauce
3 cups vegetable broth (use 2 veggie cubes)
4 teaspoons balsamic vinegar
4 green onions, sliced
1 bunch cilantro

Cook noodles al dente. Heat sesame oil with other oil and sauté bell peppers, mushrooms, ginger, and garlic for about 4 minutes. Add squash, soy sauce, broth, and vinegar, and cook another 4 minutes. Stir in snow peas, cilantro, and green onions and cook until bright green. Mix with drained noodles.

Kitchen Kits 101

What’s in your kitchen kit? When I became a WV leader in 2000, I was sent a basic cook kit consisting of four cooking pots (two large and two small) with lids, two coffee pots, and an assortment of utensils which included large spoons, a spatula, a Sierra cup, and other items. As the person who does all or most of the cooking on trips I lead, I wanted to make food preparation as efficient and easy on me as possible, so over the years I have added a variety of kitchen tools to make my time in the backcountry kitchen as pleasant an experience as possible.

One of the first items I added was a high quality folding knife with a partially serrated cutting edge. Conventional wisdom is that more injuries occur when someone uses a dull knife. I don’t know if this is true, but a sharp knife certainly is better and more efficient when I have to cut or chop various ingredients. My next additions had to do with coffee preparation. I am an advocate for quality coffee, even in the backcountry, so I first tried using a plastic French press coffee maker. The French press works well, but dealing with the coffee grounds, especially when wet was a problem. What I use now is a large plastic cone that takes number 6 paper coffee filters. I also have two stainless steel carafe type thermoses into which I filter the brewed coffee. This system works well for several reasons. I can set aside the used grounds in the paper filter, and they will dry out before being put in the trash. I can also make coffee well in advance of breakfast and keep it hot so when folks start getting up a fresh cup of coffee awaits them.

I have added other items to my cook kit as well, and the above represent only some of the refinements I have made to my kit. Everything I have for the kitchen kit fits in a large duffle that is easy for agency personnel to put on pack animals for transport into the backcountry. If I am leading a trip where the agency does not supply pack support, I modify my kitchen kit to accommodate the circumstances. What modifications have you made to your cook kit that others might want to know about? Post them here.

Hash browns with mushrooms and bacon bits.

6-8 cups dried shredded potatoes (available in the bulk section of most grocery stores)
2 packages of dried wild mushrooms
1 package of bacon bits (substitute sundried tomatoes to make dish vegetarian friendly)
Salt and pepper to taste
Olive oil for cooking

Re-hydrate dried items in warm water. Allow about 30 minutes for this process. Add ingredients to hot oil and cook until tender and potatoes are starting to brown. It is important to constantly stir the potatoes as they can stick easily to the pan.

Note: The above potato amounts may vary depending on what else you might be serving with the hash browns for breakfast.

Kitchen Corner

Below is one of my favorite recipes, one which I have used for many years. The recipe works best for car camping trips because it uses canned items, but I use it often on backpacking trips where there is pack support from the agency. Lately, I've been chopping the fresh items prior to the trip. This saves a little room and time spent in the kitchen after a long day of grubbing trails or whatever work we might be doing. I've also used dried ingredients instead of canned when I can find them. For example, dried corn is readily available from on-line sources.

This recipe lends itself to variations, such as adding grated cheese on top of the stew along with chopped green onions, depending on the cook's preferences. The important components are to have some fresh ingredients (bell pepper, carrots, etc.) and the seasonings. Don't scrimp on the chili powder!

Gayle Marechal


Native American Stew for 12

2 can red beans drained and rinsed
1 can black beans drained and rinsed
2 cans whole kernel corn drained and rinsed
1 can garbanzo beans drained and rinsed
1 can hominy drained and rinsed
1 box Pomi crushed tomatoes
1 large onion
2 large carrots
3 celery stalks
1 bell pepper
1/2 cup chili powder (pre-mix this w/seasonings below)
2 teaspoons ground cumin
Salt to taste
Red pepper flakes to taste
3 vegetarian bullion cubes
Olive oil

Coarsely chop onion, carrots, celery, and bell pepper then saute with the garlic in the oil until tender. Add the red and black beans, corn, hominy, and garbanzo beans. Add the crushed tomatoes and pre-mixed seasonings along with a quart or so of water, depending on the consistency desired. Allow stew to simmer covered over low heat for about half an hour or until carrots are tender. Serve with flour tortillas.

Tips for the Trail

Here are few tips for the next time you're on the trail and in the kitchen.

1. Look at the position of these Dragonfly stoves. The fuel canisters are upright. The leader on this trip called me during the trip to complain that "the stoves don't work." I walked him through the steps of using the stove and he couldn't get them to work. I was baffled until I saw these pictures. It didn't occur to me that they would be used in this position.

Don't do this - lay the fuel bottles down lengthwise so that they'll pressurize properly. I'm also concerned about the stoves & pots being up off the ground on small uneven pedestals. These are too easy to spill when stirring or when someone walks by and brushes against them. Ouch!

2. This tarp is a recipe for disaster, especially if it fills with rainwater at night or while the group is at work and there isn't anyone available to empty the water. It isn't that hard to put up an effective tarp that sheds water.

Don't do this - take the time to locate the kitchen in an area where you can properly hang a tarp. There are little plastic "do-hickeys" that you can buy to add a temporary grommet to the top, middle - anywhere - on the tarp where some lift is needed. Throw a line over a branch and tie it to the grommet and do away with center poles that aren't grounded. In windy or rainy weather, angle the tarp with the low edge facing the wind. The wind will be forced over the kitchen instead of through it, and water can run off the tarp instead of collecting in a pool.

3. Don't do this! This is a health code violation. People cannot lick or use their fingers in the pots on a group trip, I don't care how good that cheesecake filling is! Bring a small scraper and scrape those dregs into a dish. The only things that should be in the pots besides the food is a spoon or sponge. We all have germs in our mouths, and we don't know how effective the dishwashers are going to be. It's best to reduce the bacterial load at the source. Have one person serve the food to reduce the number of germs on the serving spoons. Don't let anyone put their dishes over the food pots, or place their hands in them.

Got any tips to share? Let us know.

Calling All Cooks!

Volunteer Leader Gayle Marechal at Work in the Sawtooth Wilderness, ID (2007)

One of the most daunting tasks a new Wilderness Volunteers trip leader faces is menu planning. Among the many questions a new leader faces regarding food and menu planning are how much food to buy, what types of meals to prepare, how to keep food fresh, how to provide variety, should meals be vegetarian friendly, and the list goes on.

To help with this aspect of leadership, WV is launching “The Kitchen Corner," a new monthly blog post led by volunteer leader Gayle Marechal which will provide answers to these questions and more and include tried-and-true recipes for you to use in the backcountry. We hope that you find what is posted here helpful and encourage you to submit comments, questions, and your own favorite recipes and cooking tips in the months to come. (It's worth adding that, among other things, Gayle makes the best blueberry pancakes you'll ever eat in the backcountry!)

The first installment of "The Kitchen Corner" has particular relevance for New Years Day revelers, though it comes a few weeks belated. But anytime is a good time for a party, right?

Here's Gayle:

"I recognize that each leader, whether new or old, approaches menu planning and food issues on WV trips differently. I hope to give you the benefit of my years of experience as a WV trip leader and let you know what has worked for me over time."

"A tradition in the South is to eat black-eyed peas on New Years Day to ensure good luck for the year - a tradition which dates back many centuries. Southern black-eyed peas are typically prepared with some type of meat (salt pork, bacon, ham) and onion for flavor. Originally from Texas, my wife Bunny and I have embraced this tradition but have added a few "Texan touches" to make our own version of this New Years dish. Serve the peas with corn bread for a healthy and filling meal or as a side dish."

Bunny’s Black-Eyed Peas

1 lb. dried black-eyed peas or 2 lbs fresh (often available around New Years)
4 slices bacon, cut into small pieces
2 stalks celery cut into ¼ in. slices
1 small bell pepper, diced
1 small onion, diced
2 garlic cloves, finely chopped
1 15 oz can of diced tomatoes
Olive oil
Salt
Pepper
2-3 qts. water

Put water and bacon in a large pan and bring to boil. Sort and wash the black-eyed peas (if using dried; not necessary if using fresh) and put in water to begin cooking. Sauté the celery, bell pepper, onion, and garlic in a bit of olive oil until soft, and then put them in the pan with the peas. Sautéing the vegetables is the secret to adding the extra zest to this dish. Add the tomatoes, juices and all. Season to taste with salt and pepper and simmer covered over low heat until the peas are soft. Add water as necessary to keep the mixture as soupy as you want. Note: fresh black-eyed peas will cook much quicker than dried, and cornbread recipes are available upon request.

Avoid camping in ponderosa forest in high wind

The following article is from the Arizona Daily Sun in Flagstaff, Wednesday, December 09, 2009.

Tempe firefighter killed by tree snapped by wind

A Tempe firefighter was killed by a falling tree during severe winds Monday evening. According to information from the Coconino County Sheriff's Office, Skylar Stock, 27, of Queen Creek, died while he was sleeping in his tent. He and a friend had been camping near the Blue Ridge area off Highway 260 about 20 miles from Camp Verde. The men were elk hunting. Sheriff's detectives determined that Stock and his friend, at about 10 p.m., were camping in an area of high wind gusts that snapped a ponderosa pine tree in two. The broken-off trunk was about 2 feet thick and about 70 feet long. It hit Stock in the head, killing him. The friend, also in the tent at the time, was not injured and was able to escape the tent to call for emergency responders.

25 More Great iPhone Apps for the Outdoors

Check them out on alaskaphotography.com.

(Great pictures, too.)