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Food Talk

by Dan Fleischer

It seems to me that of all the trail topics that long distance hikers enjoy chatting about day after day, food and gear top the list. Either can produce virtual glory or complete misery, and, much to my happiness and dismay, I’ve experienced both...from both. And I have to say, that there is little more depressing for me than being cold, wet and eating a pot of unnourishing, unappetizing trail slop.

Veteran readers of ‘The Gazette’ are fortunate to have enjoyed some fabulous articles written on the subject of nutrition by Roberta Cobb (see recent past issues). She has invented and adapted some excellent recipes, and also has laid a great foundation on the subject of nutrition for the long distance hiker. What follows are a few tips on what has worked for me.

I eat many of the same foods that herds of other distance hikers eat; oatmeal, sandwiches, pasta, trail mix. Carbos and fats are the big sellers here (read CALORIES). Proteins, in my opinion, are usually received in generous quantities as a by-product of these foods. Grains, legumes, nuts, and cheeses all contain adequate protein. But what about vitamins?  How about minerals? Many hikers take dietary supplements (pills) to address these concerns. I prefer a more whole foods approach to nutrition.

One food  “supplement”  that I use daily during my hikes is brewer’s yeast (aka-nutritional yeast, NOT live yeast culture or baker’s yeast). Brewer’s yeast is an excellent source of all B vitamins, including the elusive B12, has all 16 amino acids as a bonus (8 g protein/Tbl!!), and lasts for months without refrigeration. Brewer’s yeast is barely noticeable when added to cooked foods (it actually enhances the flavors of foods) and can be found in bulk at many natural food stores. I add about a tablespoon of brewers yeast to each of my dinners as they are being packaged. Voila.

Another fabulous “supplement” is seaweed.  uh, what?!! In 1994, I hiked for 1000 miles on the PCT  with a man who carried mixed seaweeds and chomped on them throughout the day like potato chips. I’ve been hooked ever since. Seaweeds are excellent sources of ALL necessary minerals, and many are also rich in B-complex vitamins, vitamins D, E and K. During warm weather hiking, I enjoy crunching on seaweed in the raw. Whole dulse and nori are good leafy ones for this. During cold weather hiking, I drink a pint of hot miso/seaweed soup every night as I set up camp (recipe follows). The addition of miso (a salty Japanese soybean paste) makes this food a good source of protein as well. Some people don’t care for the taste of seaweed, as it can be rather intense, so be sure before going out and buying 4 months worth. Seaweed can be found, sometimes in bulk, at many natural food stores and Oriental groceries. The price of some seaweeds can be astronomical ($30+/lb),

Other fun foods to bring along include fresh garlic and ginger. Both last reasonably well in resupply boxes if bought fresh just before the parcel is sent.  Garlic of course has reached medical-culinary fame for its properties as an antioxidant. But let’s face it; fresh garlic tastes damn good in pasta. Ginger tastes equally good in most Asian dishes, and has that fresh zippy taste that many trail foods lack. I also believe that both garlic and ginger are medicinal foods which help keep me infection free while on the trail. Some hikers swear that eating raw garlic keeps the mosquitoes at bay. I have tried to eat raw garlic, but can’t stomach it, so I don’t know. Hence both me and the bugs are well fed on the trail.

How about olive oil? Many hikers agree that this  is a supercharged source of calories (9/gm or about 200/oz!!!), lasts well in resupply parcels, and tastes awesome in most dinner foods. I also add it to dehydrated hummus and tabouli mix for lunch. Yum! About 1 or 2 ounces/day seems to be the right amount for me.

Well, that’s probably enough to keep hikers busy  for a little while. If you try any of these suggestions, let me know how they work for you.

Ingredients per serving:
1 Tbl. Miso
1 small clove garlic, finely minced
1/2 tsp. ginger finely minced
Dash of cayenne
1-2 sq. inches leafy seaweed (i.e., kelp, nori,  kombu, dulse)
or 1 heaping Tbl. flaked seaweed (i.e., arame,  hijiki, flaked dulse)