Exploring the Kennicott glacier on the Donoho Glacier Trek
I can't believe that January is almost over. It's been a crazy month here in Eagle River - we get a bunch of snow and then the temps go to 40 degrees and it melts! Makes it hard to get in my daily ski.
But I have certainly been keeping busy talking to folks about treks for this summer. If this month is any indication it's going to be very busy summer for Trek Alaska.
Last month we featured Part I of a write-up of the Mt. Wrangell/Skyscraper Traverse, so here is the second instalment. I get nostalgic for this amazing trek as I write about it.
Trip Alert
The following treks are probably going to fill up soon judging from the bookings and interest that has taken place in the last month. If you are considering one of these you should try to finalize your plans soon.
Eating Good in the Neighborhood
I was sitting in the saloon in McCarthy one evening and overheard the guy next to me mumbling about "living on mac and cheese for a week" as he ordered a juicy burger with fries. He was just back from a guided trip where the quality of the grub was clearly not a high priority. So many of our guests mention how much they appreciate our backcountry meals that I thought I would talk a bit about it.
We don't use prepackaged "backpacker meals" or freeze dried food. There are several reason for this: such food is way overpriced, generates a lot of nasty foil and other trash and it's just not as good as what you can do yourself.
All of our meals are made with real food from the supermarket not a hiking supply store. Here are a few examples of our menu.
We splurge a bit on our first morning in the backcountry and it has become a tradition to serve scrambled eggs with sausage on day one. We usualy have english muffins as well and some folks put it all together for an egg sandwhich.
Usually we are eager to start hiking so breakfasts of oatmeal and granola are typical. However that's home made granola from our own recipe.
Lunch
One of my favorites is hummus with garlic and olives on pita bread. Mmmm, tasty and really fills you up. Bagels with sauage and cheese is a popular lunch or blueberry bagels with cream cheese and onions - now we're talking. (I'm starting to get hungry here) And of course we couldn't leave out that good old American standby, peanut butter and jelly... on tortillas - smear it on and roll it up!
Dinner
Okay this is where we really have fun and try to make something special and different each day. One satisfied hiker last summer said "I feel like I'm hiking from dinner to dinner on this trip!"
Fettucini Alfredo
This has become another tradition, for the first dinner on the trail. Last summer we made it a special treat by adding Copper River salmon to the recipe! And don't forget to sprinkle some chopped almonds and parsley on top. It just doesn't get much better than that.
Quessadilla
These never fail to be a crowd pleaser. We mix it up with a wide variety of ingredients including 2-3 types of cheese, olives, sun dried tomatos, onions, peppers, salsa and put it all between some whole wheat tortillas. My mouth is watering just typing this.
Phad Thai
Spicy Phad Thai sauce with baby shrimp on angel hair pasta... need I say more.
Those are just a few of the scrumptious meals that you will enjoy on our treks. Not all outfitters go this extra mile with their food. But we know that trekkers hike on their stomach but you also want more than just volume. The smell of real onions being sauted in the pan has revived many a weary trekker.
If you're planning on an Alaska trek this summer you are probably looking at several different possibilities and outfitters. The high quality of our backcountry meals are just one reason to join us in Wrangell-St. Elias this summer
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Trip Comparisons
If you want to schedule a trek with us for 2008 I receommend making your booking soon. This is looking like it's going to be a busy one so some trips will fill up early.
Till next time .. happy trails!
Regards,
Greg Fensterman
info@trekalaska.com -
www.TrekAlaska.com - 907.350.3710
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