All about food

In a backpacking situation, we change what and how we eat. Please adhere to the following guidelines.

  • The idea is to minimize weight, space, waste, and cleanup. Keep those four goals in mind when choosing foods.
  • Dry, shelf-stable foods are best and require the least hassle on the trail. Repackage as appropriate to save space and weight.
  • We each carry only one cooking vessel, like a large heat-proof mug, or a small cooking pot. This vessel must be able to withstand boiling water — it does not have to withstand direct heating over a fire.
  • Hot food should be of a kind that can be cooked in that single vessel. Food should cook with addition of boiling water. It should not require actual cooking over a heat source. Examples:
    • Oatmeal
    • Instant ramen
    • Powdered soup
    • Instant mashed potatoes
    • Any dehydrated foods
  • Things like spaghetti are not suitable because they require boiling.
  • There is no such thing as “left-overs” while backpacking. There is nowhere to store food waste. If you are not going to eat it, do not cook it.