John Muir Trail: Vermillion Valley to Whitney Portal Meal Plan

John Muir Trail: Vermillion Valley to Whitney Portal Meal Plan, originally uploaded by Mat Honan.

This will be the second food pickup on the John Muir Trail. My list and photo aren't finalized, as this one will go out in a few more days via UPS. This will need to last us 110 miles, including a Whitney summit. I think I have too much food at this point, but like I said, this isn't final yet.

Comments

[Jackson West]

So this is fascinating (and I'm totally jealous of the trip -- I'm still just a day hiker). I guess my question is, could similar nutrition-to-weight ratios be achieved with less processed foods? I.e. rice, beans, oats, pasta, slab bacon, salume, sundried tomatoes, raisins, dates, nuts, chilis, powdered eggs, milk, etc.?

Obviously there would be less variety, and more cooking involved, but fewer "new"trients like corn syrup et al and probably cheaper. Not trying to be a snob, just trying to imagine what one could do that's less "space age" and more "Hannibal Crossing the Alps" or "Lewis and Clark" (pack plenty of laudanum!) while also taking into account local sourcing, sustainable production and minimal processing.

Frankly, my dream Sierra climb would involve pack animals like llamas or goats, because I'm both lazy and hungry like that.

[mat]

Jackson,

Much of this came from Rainbow, actually (all the Ramen, for example) so it's not quite as processed as it first appears. The Mountain House freeze dried food is probably less horrifying than you might suspect. The Spam is, of course Spam. But for the most part it's not tremendously un-natural stuff.

But I think you're talking about going John Muir style as much as anything else. The trail mix comes ina few different styles, but it's all-natural stuff with lots of dried fruits and and berries, coconout, etc. You also don't see a bin of oats, spirulina protein powder, peanut butter and molasses. If I get the chance, I'm going to try to make some trail foods to take with me instead of the pre-made pro bars. Salami and hard cheeses are always good choices, and we'll probably bring some of both. We have a little bit of couscous, and a little bit of rice, but those and lentils and beans are often things people bring with them.

So why not more old style natural stuff? There are an amazing number of decisions you have to make to do one of these trips. Much of the reason I'm not doing more is because I just don't have much time. It was easier to buy all those dinners online and then pick them up at the REI store. The tradeoff with not cooking more dried goods is over the cook time. If you carry more dried goods (as opposed to freeze-dried) you have to cook it considerably longer. Which means carrying a lot more gas. Which means more weight.

(I should note that due to the season and the elevation, we'll often be places where there are no fires. And even if we are, we typically don't like to build fires unless we're staying in a campground because we try to practice leave no trace. So to cook something, you have to carry gas.)

Also, just so you know, there are all sorts of ways to resupply along the JMT with pack animals. You should start planning now!

[Jackson West]

Yeah, looking closer at the spreadsheet I see that. Mmmm, cous cous! And yeah, hauling an actual cured ham (as opposed to Spam, which is admittedly delicious) seems a little more Appalachian Trail than John Muir. I guess I got a little caught up in your travel planning, which is always fun in its own right! I shall keep your points in mind when I finally get to play camp cook while herding a llama-train across the mountains. Instead, I'll probably have to settle for making some nice sandwiches for an assult on Gothic Peak with my dad this weekend.

[McDowell]

I'm deeply, deeply jealous Mat. The JMT is reputed to be one of the most amazing trails in the US. Have a blast!

Oh, and go lightweight. I have some tips here: http://www.mcdowellcrook.com/hike/ultralight.html