Winter Update – January 2020

As I sit in the warmth of my house on a early evening in January, the smokiness of a new batch of beef jerky fills the house while the temperature outside may have hit freezing today.  It’s been a while since I’ve updated paddlestlouis.com so I figured I’d share a bit of what’s going on and what’s on tap for 2020.

First, the jerky! The jerky I prepared for my 2019 trip down the Missouri River turned out to be pretty darn good. It was delicious, convenient and packed a bunch of protein that was so important on long days of paddling. The recipe I chose to use required ground beef – pretty different from what you’d find on your average grocery store shelf. Ground beef, once seasoned and dehydrated, is a nice tender and salty snack. You aren’t in danger of breaking a tooth as you chew it and your jaw muscles aren’t fatigued after a handful. In December, I made a big batch and decided to individually package it to give as Christmas gifts to friends and family. Here’s the label I stuck on the packages: MOManJerky (1)

It’s a cool little hobby, and I might try to continue small-scale production of the jerky and see where it goes. At a minimum, I talked to my friends Shane and Stacy who run Paddle Stop New Haven and they are open to selling it in their shop.

This past weekend, Sara and I were invited to Boonville, MO where Missouri River Relief was holding their annual pot-luck awards ceremony. As you may remember, MRR was the main beneficiary of my fundraising leading up to and during my MO River trip. Sara and I ended up raising around $5000. I was surprised and honored to get an invite and was under no expectations I’d be receiving any award. I was just happy to go hang out with friends and meet more river people. As the awards were being given, Steve Schnarr, Executive Director of MRR started reading this:

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Dude #2, Shane Camden, was seated right next to me. We both went up to receive our lovely awards and I gave a short thank you speech. I was quite surprised and humbled to be recognized. A lot of the others who won awards that night did wonderfully amazing things and did a lot of hard work. All I had to do was take a little paddle trip down the river. (The photos used in our awards were actually ones I took during my trip, and which Sara deviously downloaded from my computer when I wasn’t paying attention…)

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Speaking of a little paddle trip down the river: From mid-May to just before I returned to work in late September, I grew out the longest beard I’d ever had. It was big and bushy and picked up all manners of sweat, dirt, grime, food, beer, sediment and countless other mystery substances over the course of my trip. I thought it would be such a waste to simply shave it and watch it swirl down the drain. In years’ past, I’d grown out mustaches for the last few months of the year, which I then carefully waxed, cut off, and mounted artistically. Each mustache was given out at various white-elephant gift exchanges. Each time, the lucky recipient was grateful and has prominently displayed my beautiful coifiture in their homes or offices. So I decided to do something special with my Missouri River beard:

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Those are my friends Gordon and Shirley. They were so happy to unwrap my gift, they hid it under their chair for the rest of the gift exchange to ensure no one else stole it from them. What you are looking at is one half of my beard, glued to hand-cut and stained cedar, engraved with the number of miles I traveled on the Madison, Missouri and Mississippi Rivers. Shirley asked that I autograph this one, before she mounted it in a frame to minimize future beard loss. I created a second installation with the other half of my beard, which is currently hung with care in the house of some of my wife’s close friends. Homegrown gifts are the best, am I right?

My mother-in-law graciously gave me a fantastic book for Christmas, which I just finished absorbing. (I would say reading, but there is so much more to visually consume and really enjoy!)

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The author is one of the primary historians at the nearby Missouri History Museum and was heavily involved in creating an exhibition that accompanies this book. I’ve yet to get to the exhibition, but it is here until April 2021 so there is plenty of time. I encourage everyone to check it out, it’s free by the way. Anyway, the book is an incredible collection of stories, pictures, artwork, maps and other aritifacts from St. Louis’ rich history. I learned so much about our city’s history which I didn’t know, including one of the young engineers to initially channel and tame the Mississippi at St. Louis was none other than Robert E. Lee. Studying maps from the late 1800s, I also saw the plots of land named for their owners occupying the neighborhoods I grew up in in north St. Louis County. Those names became the main streets we used to bike down as children – Jennings and McLaran.

So what’s on tap for 2020, Mr. Missouri Man? Nothing quite as crazy as 2019, but there are a few adventures planned. In March, I was asked to travel to Brisbane, Australia for our company’s annual Asia-Pacific conference. Sara is travelling along with me and we plan to take around 10 days of vacation around the conference. The Great Barrier Reef has been on my bucket list since I first heard of it so we hope to get there to see it.

I’ve also been helping to resurrect an event that’s been dormant since the early 80s. In the late 70s and early 80s, local rock radio station KSHE-95 put on an annual beer/float/rock extravaganza called the Meramec River Raft Float. Young party rockers would build all kinds of imaginative, human-powered crafts that may or may not have floated them down the short route on the Meramec, guzzling beers and rocking out the whole way. Needless to say, when the main organizer asked me and some friends to jump in to help resurrect this event, we were in! The event takes place June 20th and starts in Greentree Park in Kirkwood. For more info, check out the event. All proceeds go to the important work of Missouri Confluence Waterkeeper.

Pending the potential flooding this summer (and us river people are once again crossing our fingers for a manageable year), the MR340 will take place on August 4th thru 7th. I’ve signed up and this will be my first time paddling in the solo division. Each of the four other times I’ve done the race, it was with a partner in a tandem boat. I plan to race the MoStar across the state of Missouri, retracing the route of the final week or so of my 2019 trip, hopefully moving a little bit faster.

One last plug! On Thursday, February 6th at 6:30pm, at the Edwardsville Public Library in Edwardsville, IL, I’ll be presenting a short presentation about my 2019 Missouri River trip. I’ll show a bunch of pictures, tell some fun stories, answer some questions and share my experiences on the river. All are welcome!

Hope everyone’s winter is going well! The days will soon get shorter and we’ll be out on the water or enjoying the great outdoors once again!

mf

 

Winter of Dehydration

Late last year, when the concept of my trip was slowly coming to fruition, Sara asked me if I was going to dehydrate food. I really hadn’t thought about it up until that point. I kind of just thought I’d wing it, buy some instant rice meals, packets of tuna and chicken, trail mix and jerky supplemented by grocery or convenience store stops along the way. It was around that time where she ordered a book that was going to fundamentally and nutritionally change my summer.

RfA
https://www.amazon.com/Recipes-Adventure-Healthy-Homemade-Backpacking/dp/1484861345 

Shortly after the book arrived, we started looking at food dehydrators. It helped that Sara (and now me) is a regular visitor to the r/trailmeals subreddit. We opted to not go all in and start with the Cadillac of Food Dehydrators, but something a but more economical and entry-level, the Honda Civic of dehydrators – the Nesco 5-tray Snackmaster Pro. (The only downside to this particular dehydrator is a lack of a timer, initially meaning I had to get up in the middle of the night to turn it off. Never fear, technology is here: I picked up a cheap smart outlet than can be controlled from your phone or turned on/off via timer.)

Shortly after the new year, the dehydrator arrived, and I went ahead and tried it out in earnest the first few days. I started with a few easy things, kiwi and potatoes. The kiwis were amazingly delicious, sweet as candy. The potatoes, super thinly sliced were a pretty good snack but not spectacular. Then I went all in and did jerky. I picked up some high quality, Eye of Round and then some 90% lean ground beef. Over the course of a weekend, I followed the recipes in my book to prep, spice and marinate the meat. While I didn’t have a true jerky kit, I improvised my way through it. The results were fantastic, especially the ground beef jerky.

I was hooked. I quickly moved on to more adventurous things: plantains (not good), broccoli (great rehydrated), beans, canned chicken, jasmine rice and pasta. Next was the leather. Thicker liquids can generally be dehydrated then rehydrated at camp with good results. First came pasta sauce, then blended blackberries, bananas with raspberry and bananas with blueberry. The result is indeed a leathery sheet that can be torn and divided to make single serving snacks like a fruit roll-up or rehydrated and added to oatmeal for a tasty breakfast. Then I went back to some whole fruits: blueberries, strawberries, banana, apricots, mango and…pineapples. Probably my favorite item so far, I slap 5 cans of slices pineapple to fill the dehydrator to the max, 12 hours later there’s a chewy delicious snack.

I started assembling meals with 3 or 4 ingredients. Usually it was a protein like chicken, ham, ground beef or tofu, then either rice or pasta, with a veggie like broccoli or edamame.

Of course, with all the food coming out of the dehydrator, I needed to be able to preserve the meals for longer term storage. We went ahead and sprung for a NutriChef vacuum sealer. As the meals and snacks started piling up, I began packaging, sealing, labeling then into the deep freeze for longer term storage. Freezing the items isn’t totally necessary but will extend shelf life a few months. Almost nonstop since the new year, I’ve had something in the dehydrator and my new hobby has turned into a bit of an addiction.

This week I’ll be packaging up what will likely be my last meals for the trip – roast turkey, brown rice and edamame. I have almost 70 total meals. I anticipate this being enough for a 100+ day trip as I’ll also be buying fresher groceries and eating real meals along the way. Jerky and fruit will be my snacks or breakfasts. I’ll likely carry 2 to 3 weeks’ worth of meals at a time, then ship boxes along the way with another 2 to 3 weeks’ worth.

I’m happy I listened to my wonderfully thoughtful wife to pursue food dehydrating. The summer will absolutely mean much more nutritious and delicious food options as I watch the spectacular sunsets along the river over the Great Plains.

(I have quite a few photos of the results on my Instagram feed – link over on the right.)

Log of dehydrated foods and ingredients:

What Temp Time
Kiwi slices 135 ~7hrs
Potatoes 135 ~6hrs
Ground beef jerky 160 ~8hrs
Eye of round jerky 160 ~12hrs
kiwi, pineapple, clementines, mango 145 mango-10hrs, the rest 15 hrs
Plantain 135 ~7hrs
Broccoli 125 5.5hrs
Rice – jasmine 125 5.5hrs
Chicken – canned 145 4hrs
Black beans – canned 125
Broccoli 125 7.5hrs
Tomato sauce – jar 125 9hrs – flipped at 7.5hrs
Chicken – canned 125 5hrs
Ground beef 145 5.5hrs
Pasta – elbow mac 135 4hrs?
Blackberry leather 135 9.5hrs
Pineapple – canned 135 12hrs
Ground beef jerky 160 11.5hrs
Rice – jasmine 125 5.5hrs
Pineapple – canned 135 5hrs
Ham – sliced 145 8hrs
Pasta – elbow mac 145 4hrs
Fruit bark – banana, raspberry 135 9hrs
Fruit bark – banana, blueberry 135 9hrs
Sauerkraut 125 7hrs
Banana 135 8hrs
Pineapple – canned 135 12hrs
Pinto beans 125 7hrs
Apricots 135 11hrs
Blueberries 135 14hrs
Strawberries 135 11hrs
Tomatos – cherry 135 14hrs
Potatoes – thin sliced 125 6hrs
Pineapple – canned 125 12hrs
Pears – canned 125 12hrs
Ground beef jerky 160 10hrs
Butter chicken sauce 135 10hrs
Chicken – canned 145 6hrs
Rice – jasmine 125 7hrs
Pasta – tubes 135 5.5hrs
Soup – chunky chicken noodle 125 10hrs
Ground beef 145 7hrs
Tomato sauce – jar 135 10hrs
Edamame – shelled 125 6hrs
Mixed veggies 125 6hrs
Blackberry leather 135 12hrs
Pineapple – canned 135 12hrs
Mandarin oranges – canned 135 12hrs
Blueberry leather 135 12hrs
Rice – jasmine 125 7hrs
Pineapple – canned 135 12hrs
Pasta – shells 135 6hrs
Applesauce leather 135 14hrs
Lentils 125 9hrs
Chicken – canned 125 8hrs
Broccoli 125 6hrs
Ground beef jerky 160 9hrs
Kiwi 125 8hrs
Ground beef – taco 125 6hrs
Wild rice 125 7hrs
Broccoli 125 6hrs
Various cheese 95 18hrs
Brussel sprounts 125 8hrs
Tofu 125 8hrs
Goat cheese 95 18hrs
Turkey – oven roasted 145 8hrs
Rice – brown 125 10hrs
Blackberry leather 135 18hrs
Strawberry leather 135 18hrs

 

Log of assembled meals:

Meal/Item Quantity
Chicken, Jasmine Rice, Broccoli 4
Macaroni & Meat Sauce 12
Ham, Noodles, Sauerkraut 7
Beef, Ramen, Beans 2
Ham, Ramen, Sauerkraut, Beans 1
Ham, Ramen, Sauerkraut 1
Butter chicken, rice 5
Chicken, rice, beans, tomatoes 2
Rice, beans, tomatoes 1
Beef, beans, pasta, tomato 3
Mac & Cheese w/broccoli 2
Chicken, edamame, tomato sauce 2
Chicken, edamame 1
Chicken, lentils 1
Chicken, lentils, rice 7
Ground beef – taco 3
Tofu, lentils, wild rice 2
Tofu, brussel sprouts, wild rice 1
Chicken, brussel sprouts, wild rice 1
Chicken, broccoli, wild rice 4

mf