PCT food planning: overview

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6 Responses

  1. Nell says:

    I came to think that seasonings are really key for long distance hikes. Andrew had a small bag of dried red pepper flakes and onion that we treated like gold. He also brought a mixture of olive and coconut oil which worked well- coconut kept it a little more solid but olive was the dominant flavor. Nalgene makes a variety pack of small and tiny bottles which are pretty fun.

    • Alice says:

      I love the idea of mixing olive & coconut oils — thanks. I added spice packets into my dinners while packing them; I really liked mushroom soup mix and these little chicken stock packets. And parmesan cheese (the scary kraft kind that never goes bad). I picked up some bouillon powder to try adding chicken flavoring this time, but haven’t given it a go yet.

      Did you pre-season and then season on the trail too, or just on the trail?

  2. Blackwater says:

    Dear Hiker,
    My name is Rachel aka Blackwater. I’m planning on hiking the PCT next year. And I was wondering if you could answer some questions about your hike on the PCT. I totally understand if your busy and don’t have time to do this. We are all busy people and we all have busy lives. But if you do have the time, that would be great. Please just let me know and I’ll email the questions. Thanks for your time.

    • Alice says:

      Hi Blackwater, That’s great to hear that you’re planning a thru-hike for next year. I wrote up my post-PCT thoughts in a series of “post-trail reports” that you can find on my main PCT page (http://alicehikes.com/pct-014/) — hope that information is helpful to you. Have a wonderful hike!

  1. April 4, 2014

    […] my overview of PCT food planning, I’ve been trying out different dehydrated foods and snack bars, and compiling the results. […]

  2. March 3, 2015

    […] I described before my hike, I planned to eat food that was calorie dense and delicious. Before leaving for Campo, I bought a […]

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