LightBackpacking.com

Backpacking companions Wild Bill, the Duke and I share meal prep duties. If we’re out for a typical three night trip, each of us brings a dinner. I usually bring a half pound of linguini, broken so it fits into a sandwich bag, a four-ounce plastic bottle with garlic, red pepper flakes and olive oil mixed together and a foil packet of hickory smoked tuna or vacuum-packed smoked salmon. Either choice is amazingly good at home or the trail. This week, my wife Gerry, who works at the local library, bought home the latest edition of “,” an Sierra Club Outdoor Adventure Guide which features more than 200 all-natural trail-tested recipes. This is the third edition (2005) of a guide first created in 1976. The author really has it down what to mix at home and what to do on the trail. They offer sample menus for two and three day trips and lots of interesting recipes. Check it out — at the library or follow my link to Amazon where you buy buy it for around $10.

Be light. Be safe. Be one with the pack.