go light
6 7
Measure your food Keeping your food amount in check is a key method for
cutting the amount of weight and bulk brought along. When people pack food, they pack way more than what they would normally eat at home. There seems to be an embedded fear of starvation. Leading up to a trip, watch how much food you really eat, then add only a little bit more to compensate for the extra cal- ories burnt during the day.
Dehydrate your meals If you are looking to really save weight and space, dehydrate
your food. With excess water removed, your food will last longer and be consider- ably lighter. On your trip you can quickly re-hydrate your pasta sauce back to its original form. With a little practice, you can easily dry your own fruit, beef jerky and pasta sauces. Dehydrators are relatively in- expensive and pay for themselves quickly with the money you’ll save by drying your own food rather than buying it at the bulk food store. A great resource is the book Dry It—You’ll Like It by Gen MacManiman.
NOW you can cut the handle of f
8 9 50 ADVENTURE KAYAK | SUMMER 2008
your toothbrush
Keep track of what you use Keep close track of how much food you are bringing and write
down the quantities of everything. When the trip is over compare how much you have left over with what you took so next time you know exactly how much you re- ally eat on trip. Do the same for gear, writ- ing a packing list and taking note of things that you really didn’t need so you won’t bring them next time.
Eliminate redundancy
(and cut out repetition) Like any good diet, the last five
pounds are the hardest to shed. That is when you need to be creative in your gear selection. Find gear that will serve double duty and can be used for two purposes. The “spork” (spoon/fork combo) is a great example. Leave the plate at home since a bowl will work much better. Leave your rain coat at home. You don’t need it since you already have a paddling jacket.
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