Are there special considerations for food, cooking, and menu planning when going on water as opposed to land?
Clint Willis, Portland, ME Dorcas’ Answer: Ask the Expert Dorcas Miller Outdoor cookbook author Dorcas Miller believes ingredients should have zing – or they should stay at home.Ask Dorcas a question Meet Dorcas Previous Answers The biggest difference is that unless you will be portaging extensively, weight is not a problem. The canoe rather than your body will carry the burden, so you can be generous in your menu. Here are some tips: Oranges, carrots, and onions are practically indestructible. Apples last well, but pack them carefully as they tend to bruise. If you take bread, choose something with backbone, like sourdough or a hearty all-grain round loaf. Bagels hold up well, too. Fluffy bread will get squashed. To protect crackers, carry them in a semi-rigid plastic container. If you use a container that’s big enough for the entire lunch and pack it at the top of a pack, you won’t have to root around at lunchtime. If you are on a trip that has no portaging, a cooler is an option. On
