From: Barry Bogart <ve7vie@...>
Subject: [ultralightbiking] food and Montana
To: ultralightbiking@yahoogroups.com
Date: Monday, June 29, 2009, 11:09 PM

That is marvelous. Takes me back to France, after P-B-P '99 when I first toured. I carried one of those thermal bags to keep things cool and put in dry sausage, carrots, a baguette, some cheese, apples.. that stuff lasts days and really keeps you going. Add an onion, some pasta, herbs and tomato sauce and of course some wine and you are set for the night. But I have an urgent question: I am heading for a tour in Montana and am interested in routes, apart from the 'going to the sun' which I will of course do. I don't want to go into Canada (live there, done that) but am interested in routes either east or west of Whitefish.  Last year I rode out toward Republic, WA to do the KVR so I don't want to go farther west than that.  Maybe east to Cut Bank? I took my old Trek 420 'touring truck' last time but will probably take a 25-lb Asama folder this time. I'll try to get the load down to 25lbs too, but I think I'll need to carry lots of food over there(!). And clothes for all conditions. I'll try out a UV water purifier too. Barry BC Rando > == the issue of food, specifically the stove == In places like the alps, our standard "carry food" is bread (a baguette straps across the top of the saddle bag with a couple of spare toestraps perfectly!), ham, cheese, tomato and butter. Everyone carries a penknife, and that's all you need to sort out a great lunch. For dinner, we'd grab an onion, some pasta, some sausages and maybe a pepper as well as the tomatoes. A film cannister with some pepper, salt and another with herbs is all you need to end up with pretty decent and filling food. Like you, we tend to just carry extras like booze and cookable food above just a few miles.