GDT

GDT: Why?

Mt. Assiniboine

This blog post may also be found on thetrek.co

 Why am I hiking?

That is a great question. Does there have to be a reason? Can it not be said that I am doing it for the joy of the experience? Or perhaps there is a deeper reason for challenging myself to two months of hiking, in addition to the four months of preparation prior to setting that first step on the trail. 

I first learned of thru-hiking in 9th grade, a freshman in high school, unwisely using class time to fumble and stumble across the internet. “The PCT? What’s that?” I clicked. Shortly thereafter, I learned that one could WALK from Mexico to Canada on a trail. In fact a local portion of the PCT encompassed all of a trail I had hiked…whoa. It was so close to home, yet incomprehensible that such a hike could be done. What about food and water? Bears? Strangers? I left it at that. Still amazed that such a trail existed, I never fully excused the thought of hiking it, adding it to my life-time bucket list. 

Flipping several chapters ahead in my life, I haven’t altogether ditched the thought of hiking the PCT, but have replaced it (perhaps?) with another thru-hike. Now that I am a resident of Canada, similarities of now and my 9th grade self shine through. I am still living on the Columbia River, mountains, trees and wildlife are ever present. Not too far from my backdoor, another thru-hike resides, the Great Divide Trail. Is it an opportunity to seize what I had not in the past?

Hiking this trail, the GDT, has several layers of meaning for me. On the surface, it is purely for the enjoyment of such an undertaking, to live the boyhood dream of tramping through the woods, crossing swollen rivers, exploring glaciated valleys, and cresting mountain passes in weather less-than-fare. In other ways, it is a challenge, a challenge of both body and mind. To be able to reinforce and build confidence, push on when quitting seems all too easy and to feed a desire for adventure. It is also an opportunity for me to develop an intimate relationship with the natural world that encompasses my home, to be able to interact, and live within, the seasonality of the Canadian Rockies, to see flowers bloom and to see them fade, to live by the sun and sleep by the stars. 

In another sense this hike is a metaphor on my life journey, the GDT starts at the US border, from where I am a citizen, and travels north, just as I have done with my life. I want this to be an opportunity to connect with my new home, a rugged unforgiving landscape that rivals all natural beauty. I want it to be the most challenging and rewarding undertaking to date. I want it to help me connect with myself and help point me in a direction. I hope that completing the GDT may feel like the final transition from South to North, that it may also open doors that I never knew existed, never dreamed of…but I won’t know that until mid-August when my hungered, stinking self steps foot on the pavement, sticks up a thumb and hitches home. 

Green Chili Chicken Casserole

I drove to the States in October to visit home and a visit wouldn’t be complete without the customary loading up on food supplies. One of the prized possessions of my trip were two massive jars of Hatch Green Chili salsa from New Mexico. A flavor so fine is coveted in the US, let alone Canada where traces of Mexican food, where found, are quite often sub-par. With the great responsibility of a single jar of salsa remaining, the opportunity to ensure it’s longevity needed to be seized.

OUR RECIPE

  • 4 Cups of rice (dry)

  • 3 Cups of black beans (dry)

  • 1 Can of corn (341 ml)

  • 1 Can of olives, sliced (371 ml)

  • 4 Cans of chicken, drained (197g each)

  • 500g Hatch Green Chili Salsa

  • 1 medium onion, diced

  • 1 tomato, diced

  • 1 bunch of cilantro, finely chopped

  • 1 Tbs + a dash of kosher salt

  • 1 Tbs cumin

  • 1 Tbs Coriander

  • 1 Tbs Garlic Powder

Cook rice.

Cook beans with a dash of salt, 1 tbs garlic powder. Drain.

Add cooked beans and rice to a (quite) large bowl.

Add corn, sliced olives, drained chicken, salsa, salt, cumin, and coriander to bowl.

Place onion, tomato, coriander, and a dash of salt in a food processor; blend well. Add to bowl.

Mix everything in the bowl.

Add to dehydrator sheets in thin layers.

Makes 1,510g OR 11 meals of 130g plus 80g of excess.

Chili-Mac

Chili-Mac ready to dehydrate!

This chili recipe is the BOMB. It is a vegan chili and we used our artistic liberties to make some small changes. Meats, especially those high in fats, are prone to becoming rancid and do not keep well. We chose to add ground turkey (500g) due to its low fat content and pasta (350g) for additional filling and carbs, therefore we don’t need to make as many batches.

When we made the chili, we used 1 Tbs of oil, rather than 3 Tbs. We’ve also added sliced olives in the past, which is a tasty addition to the already delicious meal.

The chili recipe can be found at www.rainbowplantlife.com.

After dehydrating we produced roughly 1,300 grams of dried chili-mac, or in terms of meals, 8 whole meals at 150g plus an additional 100g for a “practice” meal.