Event Date: Tuesday, February 28, 2017
Workshops
This backcountry-oriented workshop focuses on food planning (nutrition, amount, taste) and preparation (dehydrating, packaging, stove and wood fire cooking). It applies to short and long hiking and canoeing trips. The menus range from gourmet to minimalist approaches. Some food preparation equipment will be on display and some recipes will be available. A sampling of backcountry food is included. The workshop also addresses drinking water treatment.