3 minute read
Power Foods for the Backcountry
EAT&drink
food & libations | recipes | delicious events
Advertisement
Power food for the backcountry
BY PRIYA HUTNER
Tahoe is home to some of the most coveted backcountry skiing, and in the last decade, the sport has ballooned in popularity. Skinning up a mountain is work and eating well on an adventure of this nature is crucial. Depending on how long you are touring determines how much food to bring. “Flat out bring food you want to eat, the food you like to eat,” says Mark Cionek, Palisades Tahoe ski patroller and former international climbing guide with 30 years of backcountry experience. Cionek often sets out for eighthour ski tours. “If I am out skiing all day and doing multiple laps climbing 4 to 8,000 vertical feet, I typically take two sandwiches, one of which is meat and a PB&J and snacks,” says Cionek. He loves roast beef or pastrami and makes his own trail mix, which generally consists of cashews, almonds, cranberries and sometimes pieces of chocolate. Other snacks might include cheese (he prefers gruyere), salami and Triscuits. He packs the box in his pack so they don’t get crushed. “It’s all based on how much room is in the pack,” says Cionek, who also loves cold pizza and homemade jerky on his ski tours. He says having high-protein snacks gives him a lot of energy. Cionek warns that certain snacks like protein bars and candy bars can freeze. He suggests cutting them into smaller pieces and keeping them in your jacket where it is warm. Cionek is the type of backcountry skier who likes to keep moving. He stops every hour, taking 10- to 15-min-
ute breaks for a snack or half of his sandwich, which he suggests cutting before packing. He carries a liter of water and a liter of hot sweet tea in a thermos — Earl Grey with honey is one of his favorites. “It’s important to think in advance. If it’s cold out, keep foods that may freeze in an inside layer of your jacket,” he says. Twix bars are one of his favorite snacks to keep in his jacket because they freeze. He also packs some emergency energy food like Gu Energy Gel. Cionek eats a hearty breakfast and downs a liter of water before going on his ski tour. He refrains from using a bladder for water because, invariably, they freeze. He uses a Nalgene for water. If you choose a bladder, ensure it’s insulated and suitable for winter. “The key is to eat every hour or hour and a half. Sometimes the terrain does not dictate where to stop. So, keep that in mind,” he says. He keeps water and snacks in his car for when he is finished his outdoor excursions. Many backcountry enthusiasts suggest drinking a half-liter of liquid per hour of moderate ski touring. If you plan to be out longer than an hour and a half, consider adding electrolytes to your water. Eating healthy food instead of processed foods is another way to maximize nutritional benefits. But again, food is fuel, and as Cionek says, eat what you enjoy. Nutrition and energy are essential to keep from bonking. n
LEFT: A roast beef sandwich is one of ski patroller Mark Cionek’s favorite backcountry lunches. | Priya Hutner ABOVE: Mark Cionek on a backcountry ski tour. | Courtesy Mark Cionek
Homemade Beef Jerky
Courtesy Alison Bermant
2 lbs. lean ground beef 2 T Morton’s Tender Quick 2 T Cajun-style Jerky seasoning
Mix ingredients in a bowl. If using a jerky gun, load the gun with the mixture and press through gun into 4-inch- or 5-inch-long strips onto a dehydrator. Dehydrate for 4 to 6 hours. Pat grease with a paper towel halfway through the process. If not using a jerky gun, preheat oven to 175° F. Spread the mixture on wax or parchment paper and cover the mixture with another layer of wax paper. Roll the mixture with a rolling pin and flatten it into ¼-inch-thick strips. Line a baking sheet aluminum foil. Place a baking rack over the baking tray and lay strips on the rack. Cook for 4 hours.
