The Hungry Spork: A Long Distance Hiker's Guide to Meal Planning

Going on a thru-hike? The daunting task of preparing meals for a long-distance trek just got easier. Here is a comprehensive guide to planning fast, wholesome, high energy meals with minimal additives and preservatives. Detailed information on nutrition, equipment, resupply, and food safety is included. The magic is that the prep work is done at home so delicious meals can be brought to life on the trail with nothing more than a warm water soak. More than a dozen healthy recipes made from freeze-dried or dehydrated ingredients can be used in rotation to maintain variety. Looking for more recipes and less planning information? See the companion book, The Hungry Spork TRAIL RECIPES: Quick Gourmet Meals for the Backcountry, which contains more than 50 recipes. A flexible system can be adapted to individual needs for planning, preparing and packing meals for a range of trips, whether it’s a month on the John Muir Trail or six months on the Pacific Crest Trail. Find tips for assembling meals from freeze-dried and dehydrated ingredients, boosting calories and protein in commercial meal pouches and inspiration for making home-dehydrated meals. Each recipe has been trail tested by long-distance hikers whose comments and suggestions are listed separately. Several variations are presented for each recipe. Those with dietary preferences and restrictions, including vegetarians and gluten-free adherents, will find that they can easily modify ingredients to fit their needs. For example, rice noodles can be substituted for wheat ramen and legumes, while grains or textured vegetable protein can be used in place of meats. Fan favorites include BBQ Chicken and Mashed Potatoes, Indian Lentils and Quinoa, and Indonesian Noodles. The author’s focus is on assembling healthy, tasty meals with an international flair from freeze-dried or dehydrated ingredients. The author has hiked long trails in the Sierra Nevada (California), Coast Mountains (Alaska and British Columbia), Cordillera Blanca (Peru) and Alps (Europe). Her interest in trail food grew from her first multi-week backpacking trip, described in her book, Highs and Lows on the John Muir Trail, and a paddling trip covering 500 miles of the Yukon River. Even in those early days, she had a sense that there was a better way to feast on healthy, nutritious foods with the vibrant flavors she was used to at home. The Spork books are the result of that journey.

Inga Aksamit is a Northern California travel writer who has a passion for adventure and exploration. She loves nature so she gets out whenever she can to hike, backpack, ski, mountain bike and paddle, but when she’s done, she likes to eat well. She’s been backpacking for more than 15 years, honing her approach to meal planning and creating tasty, wholesome recipes that require minimal effort on the trail. She volunteers at local state parks, teaches backpacking classes and guides backpacking trips for the Sierra Club. She and her husband split their time between their home base in Sonoma County and Lake Tahoe. Publications include The Hungry Spork: A Long Distance Hiker’s Guide to Meal Planning and Highs and Lows on the John Muir Trail, as well as stories in anthologies and magazines including Travel Stories from Around the Globe, Coast and Kayak Magazine, A Taste of Travel, and Journeys: On the Road & Off the Map. Her website, Inga’s Adventures (www.Inga’s Adventures.com), is loaded with backpacking tips, trip reports, gear reviews and other resources.