Brooklyn, New York
May 2, 2001
Each day, while we hiked with just a water bottle, camera and sunscreen, our guides carried all of the ingredients necessary for a tasty and healthy lunch in their oversized backpacks- without a word of complaint.
Once we arrived at our designated lunch spot, Dave and Stephanie lay a green picnic blanket down and got busy slicing and dicing! Each day’s fare was different but always energy-boosting, innovative, fresh and delicious. I’m not allowed to give any recipes away- they’re in such hot demand that The World Outdoors are thinking of making their own recipe book- but I’ll give you a couple of insider ideas:
Dates stuffed with pecans
Luckily, there was always enough for seconds.
While we were on the trails, we could also choose from an abundance of snacks including Balance and granola bars, dried fruit, nuts, apples, and GORP (good old-fashioned raisins and peanuts). Our guides also made sure we were well supplied with at least two liters of water a day- an important precaution against fatigue and dehydration.
Don’t be surprised if on your last night in the Canyon you find an assortment of cheese, crackers, grapes and wine by your bed- compliments of Dave and Steph. And if you ever find yourself without a reservation at El Tovar, or too late for some Havasupai dining, don’t even think twice about going to bed with an empty stomach. No matter the circumstances, your cooks are always ready and willing to whip something up.
From journal Into the Earth