Lessons From The Outdoors

Friday, May 29, 2026

A Titillating Tale of Trail Hydration

"Hydrate or Die." -CamelBak slogan

A refreshing drink is something most people take for granted until they are hot, tired, and thirsty. What types of drink have hikers and backpackers reached for when they need to quench their thirst? The answer has shifted over the decades. A bottle of cool water has and will always reign supreme, but backpackers love to add other ingredients too.

This is no new phenomenon. The ancient Romans used a cocktail known as posca that was made by mixing wine, vinegar, and water or sometimes just vinegar with water. It was sometimes flavored with honey, herbs like coriander, or salt, and was known for its health benefits, including disinfecting water and preventing scurvy. The drink is famously noted as the beverage offered to Jesus on the cross. It was the drink of soldiers and laborers, not the upper classes. So, it mirrors modern sports drinks as a primarily functional beverage.

By the time recreational backpacking and hiking emerged in the 19th century, the beverage options had greatly multiplied. Coffee and tea were probably the most common trail beverages in the latter 19th century as they were easy to carry and offered a caffeine boost, which the Romans would have probably paid gold to get their hands on.

Early campers sometimes carried apple cider vinegar, and a sweetener to mix into a refreshing electrolyte drink. It was often known as switchel and also called "swanky" or "switchy," and "haymaker’s punch" because it was also popular among farmers and field workers especially around harvest time when summer was especially hot. New Englanders often sweetened their switchel with molasses, while frontier settlers relied on honey, and Southern settlers used sorghum. Some would mix in a citrus juice like lemon or orange when available, however it could be prohibitively expensive. Another ingredient sometimes added was ginger to add an extra bite of flavor.

While historic farmers didn't understand the science of carbohydrates or electrolytes, their recipe was an accidental masterpiece of hydration science. The trace potassium from the apple cider vinegar, combined with the mineral-dense blackstrap molasses or maple syrup (high in potassium, magnesium, and calcium), paired with the sodium in water and anti-inflammatory ginger, created a natural carbohydrate-electrolyte drink perfectly designed to replenish what was lost in sweat. The sugar provided necessary calories and the sharpness of the vinegar or ginger helped balance out the intense sweetness.

Laura Ingalls Wilder, known for her tales of pioneer life, called it “ginger-water”. A historic recipe calls for one-quart cool water, 3/4 cup sugar, 1/3 cup apple cider vinegar, one tsp ground ginger. Switchel was most popular among those who could easily access the liquid ingredients, but many early camping guides recommend carrying one or more of the core ingredients including vinegar and ground ginger. These were believed to offer medicinal benefits in addition to quenching thirst.

George Washington Sears, "Nessmuk", mentions these ingredients in Woodcraft and Camping (1884). While he prioritized coffee as a primary beverage, he often wrote about the medicinal value of ginger and sugar in water to settle the stomach and provide a quick energy boost during arduous treks.

Horace Kephart's Camping and Woodcraft (1906) often discussed the importance of acidic or spicy drinks to mask the taste of poor trail water. He also lists lemons as an essential for hot weather. He advises citric acid crystals as a substitute, but it should be noted that this would only add flavor and none of the electrolyte benefits of citrus juice. Alternatively, he recommends combining water, ginger, and molasses into a "ginger tea."

He adds another piece of advice in Camp Cookery to manage thirst in hot weather, "a much better thirst-quencher is a bit of raw onion carried in the mouth. One can go a long time without drinking if he has an onion with him; this also prevents one's lips from cracking in alkali dust."1

I'm not sure I could find Kephart's spartan advice of sucking on raw onion palatable. I have experimented with a few switchel recipes found online and they are quite nice, especially after a hike on a hot day. One can easily titrate the ingredients to adjust the tang to their unique taste sensibilities.

Early Boy Scout handbooks do not explicitly name switchel, however the 1911 Official Handbook for Boys and other foundational manuals recommended the core ingredients—ginger and vinegar—as essential medicinal and survival supplies.

A major upgrade came in 1927 when Edwin Perkins invented powdered Kool-Ade--a just add water sugary fruit drink. Its low cost and shelf-stability meant it arrived just in time for the Great Depression which aided its flow into every American kitchen. Tang arrived in 1957 to compete against Kool-Ade but initially struggled to gain market traction until NASA used it on John Glenn's Mercury flight in 1962. Its association with astronauts made it a household staple throughout the 1960s and 70s.

These and other sugary fruit drink powders became widely available in the mid-20th century and were known affectionately as "bug juice" among scouts and summer campers. These products could be mixed with cold water and thus made for an easy trail-side energy boost. Tang also provides a small amount of electrolytes, but the primary attraction to such drink additives was their delightful sweetness. Other brands came to market over the decades to compete in the space including Start and Wyler's. Scientists had not yet discovered the nuance of electrolyte replacement as a key component of hydration. So high sugar drinks were what most campers reached for.

Dehydrated fruit juice became available slowly as freeze-dried techniques improved throughout the 1970s and 80s. Freeze-dried orange juice and lemonade products were available for a premium price from survival food companies like Perma-Pak. However, these products did not see widespread success, due in part to their high cost and poor taste. Some modern products are better thanks to improved technology. True Citrus brand orange and lemon packets can be seen at trail breakfast meals from time to time. Many enthusiasts feel they break of the monotony of otherwise limited beverage options in the backcountry.

The idea of electrolyte replacement is relatively recent. Only sixty years ago, scientists were still learning about the basics. The history of electrolyte replacement in the field began in earnest during WWII when the U.S. and British militaries began systematically distributing salt packets to soldiers in hot regions. One of the earliest commercial electrolyte replacement drinks was developed by

Dr. Martin J. Broussard in 1958. He was working as the head athletic trainer at Louisiana State University and developed Bengal Punch after noticing athletes losing salt on their uniforms. Bengal Punch later became a commercial product that was quite popular regionally in the South until it was finally discontinued in the 2010s.3

The first well-known electrolyte-focused sports drinks traces back to Gatorade, which was originally made for the Florida Gators sports teams to provide both rehydration and vital electrolytes. It quickly became a commercial product and has remained popular since. By the late-1960s a powdered form was available and could be used by backpackers and hikers out on the trail.5 However, electrolyte drinks did not become a menu staple for many years. The concept of needing to replace minerals after vigorous exercise was not well understood despite the fact that humans naturally gravitate to such drinks to quench their thirst. Even today, many amateur backpackers do not have an adequate understanding of proper hydration principles.

In his classic, The Complete Walker (1968), author Colin Fletcher discusses the benefits of salt tablets for use while backpacking in hot weather.4 Fletcher's book provides a clue into how limited electrolyte replacement science was understood at the time. While salt is important, it is by no means the sole electrolyte.

One man is widely recognized for groundbreaking research on this topic. Dr. Dilip Mahalanabis, a pediatrician from India, used oral rehydration salts (a medical grade electrolyte mix) to dramatically reduce death rates during a 1971 cholera outbreak in refugee camps. He used a mix of salt, potassium, glucose, and water in specific ratios to reverse dehydration caused by the disease. He successfully convinced global health organizations that ORS worked at scale as a substitute for IV electrolyte delivery. His success helped change first aid medicine around the world.2

In the early 1990's, Gatorade marketed heavily to the general public to increase sales using their "Be Like Mike" campaign starring Michael Jordan. This slowly increased consumption of electrolyte drinks among casual recreators. Prior to the 1990s, electrolyte drinks were primarily found on refreshment tables at professional sports venues. The rising popularity of Gatorade and spread of oral rehydration salts packets in first aid kits helped make backpackers more aware of the benefits of electrolyte consumption while on the trail.

The 2010s is when a major shift took place and electrolyte drinks became part of a wellness fad. Several new brands came to market with products formulated for endurance activities. Several of these new brands, like Nuun and Liquid IV founded in 2004 and 2012 respectively, both sell powder packets that mix easily with water. Backpackers quickly latched on to these new products as they were perfect for the type of sustained activity backpackers enjoy.

The electrolyte drink market is estimated to be worth about $40 billion globally as of 2025. That's larger than the entire backpacking gear industry which is estimated to be around $30 billion globally in the same year. That is truly impressive for a drink category that has only been around for roughly 50 years. That shows just how significant electrolytes are for maintaining adequate hydration during activity.

Combining electrolytes and caffeine in the same drink was the next logical step. That eliminates the need for consuming multiple beverages. The first successful dehydrated "energy" electrolyte drink mix was Kona Cola sold by Nuun and first released around 2008 to very limited success.6 It was discontinued in 2015 but it started a revolution. Since then, an entire submarket of caffeinated electrolyte drink mixes and tablets has flooded the market. Perhaps the most popular is Liquid IV Energy Multiplier. Liquid IV has a variety of electrolyte mixes and is among the dominate brands in the market today.

This tale would be incomplete without mentioning that deliciously sweet fire-side drink--hot chocolate. This beverage is much older than most realize. It originated in Mesoamerica hundreds of years ago and was considered a food of the gods. It was popularized in European cultures by the Spaniards. Europeans changed the original recipe by adding sugar or other sweeteners and mixing the concoction in milk rather than water and thus, hot chocolate was born.

In 1828, Dutch inventor Coenraad van Houten, along with his father, Casparus, created the first modern cocoa powder. His hydraulic press removed cocoa butter, leaving a dry powder that could be mixed into water or milk. Early backpackers in the late 19th century carried dried cakes of powdered cocoa and sugar to mix into a beverage. On the trail, whole milk was rarely available, so water was a logical replacement. Some elected to carry milk powder, but it did not see widespread adoption until the turn of the century. Horace Kephart mentions powdered milk as a useful ingredient in Camping and Woodcraft which helped to popularize it.7

Ovaltine, a chocolate-flavored malt extract, was first developed in 1904 and found its way to U.S. stores by 1915. It offered a more convenient alternative to traditional hot chocolate and was marketed as a health-promoting drink that provided quick energy during or after high activity.8 It contains some added vitamins (including B vitamins) and minerals so it offered a rather beneficial pick-me-up after a long day hiking. Ads appear throughout the 20th century in child-focused publications like Boys Life and Scouting touting its nutritional qualities.

Nestlé Quik, now Nesquik, launched in 1948. It quickly became a favorite due to its convenience and was marketed as a powdered chocolate milk mix that dissolved easily in liquids, even cold milk.9 However, it still required milk to make a traditional chocolate drink. Powdered milk had been widely available for over 50 years, so bringing milk powder was no real trial for backpackers. However, as Colin Fletcher noted in The Complete Walker, powdered milk in that era did not mix into water well, often remaining lumpy.4

Swiss Miss hot chocolate hit store shelves in 1961 and offered a revolution for hot chocolate in camp. It included powdered milk and became the first true instant hot chocolate mix. Just add hot water. Swiss Miss has remained popular thanks to how smoothly it mixes into water and still retains almost 75 percent of the market today despite an ever-growing number of competitors. need a source

Energy drinks are a fairly popular beverage on the trail today but trace their roots to soda culture. Coca-Cola is the oldest and most popular. Early on its ability to provide "energy" and "vitality" was a central selling point. Dr. Enuf, first sold in the 1950s, is a regional soda sometimes touted as the original energy drink because it was the first to combine B vitamins and caffeine in a drink. Mt. Dew, another soda, was rebranded in the 1970s as an "outdoorsy energy drink" to appeal to young, active consumers. During the 1990s, the brand leaned further into this identity by becoming the official beverage of extreme sports like skateboarding and BMX. Interestingly, all three of these drinks were invented in the Southern Appalachian mountain region where hiking is steep and hot. Some do choose to carry one or two bottles on short trips and chill the drink in a cool creek. Evidence of their presence in the backcountry can be found along remote trails sometimes. However, soda has never been highly popular among backpackers.

Perhaps the most successful energy drink seen on the trail is Red Bull. It began in 1987 and slowly rose to global dominance in the energy drink market. Red Bull is the clear winner when one desires energy as it contains about double the caffeine of Mt. Dew and Dr. Enuf and about three times that of Coca-Cola. Red Bull also has B vitamins, and another energy compound called taurine. Yet, it is still nowhere near the popularity of coffee, which wins on two counts: caffeine and portability. Some contend the other energy producing ingredients make Red Bull superior to coffee, but it has yet to knock coffee from its first-place pedestal.

While Red Bull may be the most recognized name, avid backpackers tend to choose lighter alternatives like powdered or tablet drink mixes. Most of these originated with the military or endurance athlete community and offer superior portability and results by providing not only energy but also vital electrolytes.

Next is everyone's favorite morning beverage, coffee, or for the more refined, tea. These beverages are universally loved for their high caffeine content and ability to pair well with sugar. They have been a staple of outdoor pursuits for generations. The coffee percolator was invented in 1889 and quickly becoming the standard method for preparing coffee while camping. Princess Ware made an iconic aluminum design that is still influential today. A related and classic method is the Bialetti Moka pot which has been a staple around the world for nearly a century. It is small enough to still be considered lightweight today, but it has waned in popularity on the trail and is usually only carried by the strictest coffee aficionados.

Prior to the percolator, generations of Americans boiled coffee grounds, or in a pinch, whole beans, directly in water. After boiling, the grounds settle at the bottom, allowing campers to sip the coffee from the top. This method is known by various names, including cowboy coffee and Turkish coffee. In Turkish coffee preparation, a small amount of cold water is sometimes added after brewing to help the grounds settle at the bottom.

Turkish and cowboy brewing methods were common throughout the 19th century, while percolation was the norm during the 20th century. In the 21st century, numerous brewing methods have become trail-ready to cater to diverse tastes. For example, Stanley offers a compact, folding metal French press, and there are many options available for pour-over. One of the most popular pour-over options is the Kuju Pocket Pourover which is a disposable filter that can sit on the rim of the cup requiring no cone or further equipment. The grounds come prepacked in the filter and then can be left inside for easy, mess-free coffee prep. For those who prefer their own brand or roast of beans, there are various lightweight and folding V60-style filter cones available from multiple brands.

Instant coffee has been around since the 1890s but often received criticism for its lackluster or bitter taste. Modern methods for processing instant coffee have improved the flavor significantly. One popular choice among campers is Alpine Start, which began in 2016 and is widely renowned for its quality. Instant coffee remains one of the most popular and lightweight options for the trail today. However, the variety of trail-ready coffee prep options available today means that everyone is able to make coffee almost exactly as they do at home.

Tea, coffee's little sibling, is also popular on the trail. Lightweight copper teapots have been used in mountaineering and on the trail for centuries. Aluminum teapots became available in the late 1800s when the price of aluminum became competitive. Since the late 20th century, compact aluminum or steel teapots have been available that nest neatly with other cookware to save room in a pack. The disposable teabag rose to popularity in the early 20th century, simplifying backcountry tea brewing even further and remains a staple today.

Finally, the drink everyone has been wondering about--alcohol. This adult-only beverage is less popular on the trail than other categories on this list, but it is still widespread. In past decades it was more than just a luxury, it was considered medicinal. Today, it is primarily carried for its recreational properties. Many still mistakenly assume alcohol is beneficial in cold weather because consuming alcohol often results in a warm feeling in the skin. This phenomenon is known by various names such as whiskey blanket or alcohol warmth. Alcohol causes the blood vessels in the body to expand and release body heat. This makes one feel warmer in the moment, but can lower core body temperature, increasing one's risk for hypothermia. Alcohol hastens heat escaping from the body and should be consumed responsibly in cold weather.

Historically, spirits like whiskey, vodka, bourbon, and rum were common among campers and backpackers. Spirits have a great weight-to-alcohol ratio and don't require refrigeration. Colin Fletcher was a fan of bourbon and Scotch. In recent decades, high proof spirits like Everclear have become popular among ultralight backpackers as it is the lightest way to carry alcohol. Other common brands of alcohol today tend to be popular because they are cheap, widely available, and have a mild taste so are easy to share. These include Budweiser, especially Bud Light, and Coors Light. There are many durable flasks to choose from to transport one's prized "trail magic" into the backcountry. They range from ultra durable metal like the Yeti flask to the ultralight Vapur Incognito flask weighing just over one ounce.

If you're into cocktails, here is a great pack-ready recipe for a refreshing drink after a long hike from Backpacker Magazine. Mix Tang into cold stream water. Combine that in a ratio of two parts Tang to one part vodka. Add 8 ounces of premixed lemonade. Garnish with a sprig of wild berries.10

There are numerous drink options available today to ensure everyone on the trail, even those with the most discerning palates, stays hydrated. While I acknowledge that Horace Kephart probably knew what he was talking about when he advised readers to suck on onions, I won't be trying that anytime soon, or ever. Instead, I believe Ron Swanson said it best, "Camping without beer is just sitting in the woods."

Friday, May 23, 2025

5-Star Toileting Rating System

Here is some fun toilet humor for the trail. Whenever we have to relieve ourselves outdoors, it can be straining. It can be a shocking and life changing experience for those new to the enterprise, especially if things go awry. This rating system can help soften the blow of going outdoors. When someone goes number two, they can rate the experience using the following 5-star system and share their results with their group. Group members can keep track of their scores throughout the trip and compare results at the end to see who has the highest score overall.

The system works as a checklist. Start at 1-star and check off each item that was achieved during your escapade into the bushes. For example, if you: did not fall in, did not get rained on or freeze, and had a good view, then your experience was 3-stars. Additionally, the 5-star system can add a bit of humor to the task of teaching newbies how to relieve themselves properly outdoors using Leave No Trace techniques.

1 Star = Did not fall in...

2 Star = Did not get rained on or freeze.

3 Star = Had a good view.

4 Star = Saw a wild animal, also didn't get attached by said animal.

5 Star = Saw someone who didn't see you, or heard someone who didn't hear you...

Enjoy the go,

By David F. Garner

Tuesday, May 20, 2025

Trail Grub: A History Of Backpacking Food

“When you get a little dirt in your food while camping, it’s called ‘trail seasoning’.” - Anonymous

Cooking and eating around a campfire are one of the greatest hallmarks of camping. For many, the after-meal is the best part of any hike. There is something about carrying your own food for miles and then cooking it in camp that makes it taste better. What types of food have people carried into the backcountry over the decades? Of course, food traditions have varied across cultures and time periods. This article will focus on historical trends of recreational backpacking in the United States.

At the dawn of backpacking, gear, and food were primarily borrowed from military practices. In the late 1800s, dehydrated soup mixes were commonly carried by soldiers and hunters. A broth was prepared using seasonings, meat, and a small number of vegetables, which was then expertly concentrated and dried into a solid ingot that remained shelf-stable for years without packaging. These "pocket soup" blocks could easily be carried in a pack and reconstituted as needed.

To use, one would drop a block into hot or boiling water, and within a few minutes, the hiker would have a piping-hot bowl of soup. When possible, users would forage for additional ingredients to enhance their soup, such as fresh game meat, herbs, mushrooms, or wild vegetables. In the early 20th century, soup bouillon was invented, replacing the condensed broth ingots on the trail. Grandma Gatewood was particularly fond of carrying bouillon. Soup is an excellent trail food due to its high sodium and electrolyte content.

Meat was also dried into jerky and carried on the trail. It was usually carried in rawhide pouches to protect it from moister since modern plastic pouches did not yet exist. Dried fruit and nuts were also utilized when available. Another popular menu item was dry flour and salt that could be mixed with water and cooked into bread. No additional ingredients are needed to make a trail bread; however, it was rarely the plat préféré. Today, people often add a leavening agent and spices like garlic or pepper to their trail bread. The dough could be fried in a little oil to make pan bread or placed on the end of a stick and roasted over a fire to create stick bread, a method favored by John Muir.

By the end of the 19th century, canned food and drinks packaged in glass were widely available. As a result, these items sometimes ended up in hikers' packs. To dispose of their empty cans and bottles, hikers often buried them or left them in trash heaps. This litter accumulated over the decades, leading hikers to recognize the need for better conservation practices.

As industrial packaging methods improved, canned food became increasingly popular among campers, especially among early car campers. They could simply open a can and heat it by placing it on top of the car engine, earning them the nickname "Tin Can Tourists." Canned food remained a staple on the trail for many years until lighter packaging options became more common. Today, carrying canned food on the trail is often seen as a sign of inexperience.

We cannot forget a hiker's most prized menu item—sugar. In the late 19th century, hard candy confections were all the rage. They were also perfectly suited for the trail. They came in all shapes and sizes and provided just the right energy boost during a long hike. They came in many flavors but some especially popular ones included peppermint, lemon and other citrus, butterscotch, and spicy flavors like cinnamon and anise. Necco wafers are an example of candy that was popular at this time. Necco wafers are the oldest candy brand still produced in the United States. They began operation in 1847 and were popular among Union soldiers and WWII soldiers. They would have been one of the primary candy options available to Earl Shaffer on his thru hike. They can still be found on shelves today sometimes.

Chocolate has long been popular among campers and backpackers, dating back to the early days of recreational outings. Hot chocolate, in particular, serves as a perfect sweet drink for the trail. Since its discovery, cocoa products have been a favorite for hunters, soldiers, and hikers alike. However, preparing a hot chocolate drink requires heat, making it a bit challenging to whip up on the side of the trail for a quick pick-me-up.

Historically, chocolate was primarily consumed as a beverage until the 20th century, though it was also occasionally used in baked goods and other confections. There were chocolate-flavored candies, such as Necco wafers, which gained some popularity.1 In the 19th century, chocolate often came in the form of a powder, ground, and mixed with sugar in tightly packed bars, akin to bouillon cubes. This powdered chocolate could then be added to milk or water to create a drink. Hikers and soldiers sometimes placed a pinch of the powder on their tongues for a quick energy boost, though not everyone enjoyed this treat. The powder, typically made from just cacao and sugar, often had a bitter taste due to the high cocoa content, usually 60% or more, similar to today's dark chocolate.2

Modern chocolate bars, on the other hand, are mixed with fats and milk with a 50% or lower cocoa content, resulting in a sweeter flavor. The fat also provides additional energy for the hike. The first widely available modern-style chocolate bars in the U.S. were Hershey's bars. The Hershey milk chocolate bar was introduced in 1900 and became an instant success.3

Although melting has never deterred a hungry hiker from devouring a chocolate bar, melted chocolate can pose a risk to other items in a backpack. In 1941, Forrest Mars invented a new type of chocolate candy that did not melt because it had a solid sugar coating. He called his creation M&Ms. M&Ms quickly became a favorite among American soldiers fighting in various locations around the world. After the War, M&Ms rapidly emerged as a leading competitor to Hershey's chocolate bars, and both brands continue to be popular choices among campers. Some argue the Snicker's bar is more popular today. What hungry hiker would say no to any of the above though?

Of course, the epitome of trail desserts is the s'more. Various legends have grown around the origin of camping's greatest snack. The most convincing is that it was invented, or at least popularized, by the Girl Scouts of America. The earliest recipe for a traditional s'more is to be found in Tramping and Trailing with the Girl Scouts published in 1927.4 The dessert was further popularized as a camping treat by Kampgrounds of America (KOA) line of campgrounds who provided the ingredients to their patrons.

In the postwar years, new foods gained popularity thanks to new preservation technology. One food item that became a trail staple was Kraft brand Mac N' Cheese, a dried macaroni and cheese dish. It was invented just before the War in 1937 and gained widespread popularity during the War as a cheap, quick, and tasty meal. It was the perfect trail food because, although it required adding milk and butter, these could easily be procured in powdered form. Macaroni and cheese can be paired with many other items to complete a meal or could serve as the foundation of a more elaborate dish with added ingredients like meat or vegetables and is still fairly popular on the trail.

Freeze-dried food processing was refined and perfected during World War II, creating a new category of food preservation. This innovation allowed for foods to be shelf-stable and enabled quicker reconstitution.

In 1951, an ill-fated Girl Scout trip inspired troop leader Ann Benedict. Struggling under the weight of canned food during the trip, she was determined to find a better solution for trail nutrition. Her idea developed throughout the remainder of the trip, and upon returning home, she began experimenting with dehydrating meals in her garage. This led to the founding of Dri-Lite Foods, which produced lighter, nutritious, just-add-water meals specifically designed for outdoor adventures. Over the following years, she continued to improve and refine the company's processes.

In the 1970s, Dri-Lite Foods began using the freeze-drying process, which allowed for a greater variety of meals. In 1971, they officially changed their name to Backpackers Pantry and grew to become one of the premier companies in the trail food industry.5,6

Mountain House is a well-known brand of freeze-dried backpacking meals that began in 1969 as a subsidiary of Oregon Freeze Dry, which created lightweight meals for the military. The company recognized that the advantages of their meal products could also benefit backpackers and outdoor enthusiasts. As a result, they established a subsidiary dedicated to designing meals specifically targeted at recreational customers. Alongside Backpacker's Pantry, Mountain House helped to create a niche industry focused on adventure-related freeze-dried meal products. Today, thousands of such meal items are available for purchase online.

Jerky remains a staple for those on the trail. This portable food option has been popular for thousands of years, although its production is labor-intensive. The first commercial beef jerky factory opened in the U.S. in 1926, primarily supplying the military. Since then, commercial jerky products have proliferated, and beef is no longer the only option. A variety of meats can be found in jerky form, and there are even meatless alternatives available today.

Fish has also traditionally been a common trail snack. The preservation of fish in tin cans dates back to 1824 when the first factory was established to package tinned sardines. This method gained popularity among militaries, explorers, adventurers, and later recreational campers. Historically, canned fish has been more popular than fish jerky or dried fish. However, today, it is more common to find fish packaged in plastic pouches rather than cans while on the trail. There are many varieties of fish available in numerous flavors, making it a great snack choice for outdoor excursions.

Trail mix, also known as GORP (Good Old Raisins and Peanuts), is one of the oldest trail foods. A combination of nuts and dried fruits has sustained human travel for thousands of years. The modern version often includes some form of candy or chocolate. In the early 20th century, it was common in some regions of the U.S. to add candy corn instead of chocolate.

The slang term "gorp" emerged in the 1950s or 60s. Trail mix can vary greatly, ranging from simple combinations with just peanuts and raisins to elaborate mixes with 20 or more ingredients. It can be bland, bold, salty, sweet (or both), spicy, or mild. Some adventurous individuals even add coffee beans for an extra energy boost. While trail mix is typically dry, some people choose to add water or milk to their mixes.7

The granola bar, also known as a cereal bar or, more generically, an energy bar, is now a staple on trail menus. Its close relative, the protein bar, is also quite popular. While they share a similar shape, their macronutrient profiles differ significantly. Granola bars typically contain higher amounts of carbohydrates and lower levels of protein and fat, whereas protein bars are designed to have more protein than carbohydrates or fats.

But where did they originate? Modern energy bars trace their roots back to the U.S. space program. NASA sought a high-energy snack that astronauts could consume without removing their helmets. To meet this need, Pillsbury was contracted to develop a suitable product, resulting in Space Food Sticks—essentially energy bars shaped like Slim Jims. These bars gained popularity during the 1960s and 70s.

In 1973, Nature Valley introduced the first mass-produced granola bar, their rectangular Oats N' Honey bar. Then, in the 1980s, the Power Bar emerged as the first successful protein bar, helping to popularize energy bars further. These mass-produced items were made feasible by plastic packaging, although the concept of shelf-stable energy bars is not entirely new. Cultures around the world have crafted such bars for centuries, with pemmican being a notable example.

The Clif Bar is perhaps the most iconic energy bar that one might see someone pull from their backpack. It was invented by Gary Erickson and officially launched in 1992. It was designed for outdoor activities that require a high level of energy. The bar was named after the creator's father, not as a misspelling of the rocky feature. It features higher sugar and fat content compared to other traditional energy bars of that time. Although it faces many competitors today, Clif Bar remains popular due to its variety of delicious flavors.

Another highly popular item on the trail menu is peanut butter, which has gained even more popularity in recent years thanks to its availability in single-serving sizes. Peanut butter made its first public appearance at the St. Louis World's Fair in 1904 and has remained a favorite ever since. Its enduring popularity is largely due to its versatility; it pairs well with many other ingredients or can be enjoyed on its own as a convenient snack.

Many of the foods discussed here clearly require a fire or stove for cooking. Recreational campers have traditionally relied on fire to prepare their heartiest meals. However, in the 1990s, a new trend emerged that focused on carrying as little weight as possible. Ultralight backpacking emphasizes reducing pack weight to make hiking easier, sometimes at the expense of other comforts on the trail. One such method is cold soaking.

The widespread availability of partially cooked, dehydrated, or freeze-dried food allows backpackers to quickly rehydrate their meals at camp. Eventually, many backpackers realized that heat is not essential for reconstituting their food. By simply soaking the dried food in water for several hours, it can become palatable again. Cold soaking has gained popularity among dedicated ultralight backpackers because it eliminates the need for a stove and fuel, saving several ounces of weight. However, many of these backpackers admit that this weight-saving method often results in a loss of flavor in the food.

Caffeine is an essential item for many people when they are on the trail. The modern coffee percolator was invented in 1889 and quickly gained popularity, becoming the standard method for preparing coffee while camping. Before its introduction, Americans typically boiled coffee grounds directly in water. After boiling for a certain amount of time, the grounds would settle at the bottom, allowing campers to sip the coffee from the top. This method is known by various names, including cowboy coffee and Turkish coffee.

In Turkish coffee preparation, a small amount of cold water is sometimes added after brewing to help the grounds settle at the bottom. These brewing methods were common throughout the 19th century, while percolation became the norm during the 20th century. In the 21st century, numerous brewing methods have emerged to cater to diverse tastes. For example, Stanley offers a durable metal French press, and there are many options available for pour-over coffee. Instant coffee has been around since the 1890s but often received criticism for its lackluster or bitter taste. However, in recent decades, methods for processing instant coffee have improved, leading to brands with significantly better flavor. One popular choice among campers is Alpine Start, which began in 2016 with the goal of enhancing instant coffee’s taste.

Tea, coffee's little sibling, is also popular on the trail. Lightweight copper teapots have been used in mountaineering and on the trail for centuries. Aluminum teapots became available in the late 1800s when the price of aluminum dropped, making it more competitive. Today, compact aluminum or steel teapots are available that nest neatly with other cookware to save room in a pack. The disposable teabag rose to popularity in the early 20th century, simplifying backcountry tea brewing even further.

Today, caffeine is also extracted and added to foods and supplements. The first caffeine-laced energy bar, called the First Strike Bar, was introduced to the market in 1996 and was developed for the U.S. military. Today, there are many caffeinated snacks readily available.

In the late 20th century, plastic packaging largely replaced metal cans and glass as the preferred food storage material. The plastic pouch emerged as a lightweight alternative to the tin can, which greatly benefited backpackers who carry their groceries over long distances. As a result, shelf-stable, partially cooked foods became widely available in various options. Backpackers enjoyed an unprecedented variety of quick, affordable, and lightweight meals.

However, by the early 21st century, a significant issue came to light: many of the pre-packaged food choices were not particularly healthy, often containing unhealthy or even harmful preservatives, additives, and other chemicals. Additionally, much of the pre-packaged food available at the turn of the millennium did not accommodate individuals with food allergies.

Two major trends emerged in the 21st century: a shift towards healthier foods that are less processed and contain fewer questionable or harmful ingredients, as well as an increase in options for those with allergies. Allergy-sensitive food choices included dairy-free, gluten-free, and nut-free products. These changes were evident across general grocery store brands and among those specifically targeting backpackers.

When it comes to a topic as diverse as food, it's impossible to cover every type available. We have highlighted some of the most popular foods among hikers in the U.S. over the decades. One of the greatest aspects of backpacking or camping is the endless variety of menu items that can be enjoyed. There are always new foods to try and new flavors to experience. You never know what someone might pull out of their pack to satisfy their hunger. However, one thing is certain: meals always taste better in the great outdoors than at the kitchen table.

By David F. Garner

Friday, May 16, 2025

An Etymology of GORP

It is often said that this funny term for trail mix is an acronym for good old raisins and peanuts. It is less commonly argued that it instead means granola, oats, raisins, and peanuts. This latter meaning appears ironic as granola typically contains oats. Also, I have never seen anyone put granola in their trail mix. I'll have to try that on my next hike.

Neither alleged definition of GORP (capitalized when used as an acronym) captures the true origin of the word. Instead, these are backronyms-- meanings that have been added after the word became popular to explain its origin. According to the Wikipedia article for "trail mix" a 1913 edition of the Oxford English Dictionary provides a definition for gorp of "to eat greedily". However, I cannot find the original 1913 edition anywhere to confirm. Also, the Oxford English Dictionary online article for gorp has no such reference and cites its first known use to 1970.

The word gorp is in fact much older than 1970, and so is the snack itself. A writer for the REI blog found examples of a similar snack going back to the 1830s.1 Some recipes for gorp from the late 1800s and early 1900s call for candy corn in place of chocolate. Gross!

Gorp has held different meanings in the past. An 1888 glossary of words used around Sheffield, England lists the word as a synonym for gape, yawn, or stare. The glossary spells the word as "g-a-u-p" but gives the pronunciation as "gorp". This may be an example of an intrusive R sound which can be common in some English dialects.2 Another England-based text from 1875 uses the term as a synonym for gape. This text spells the term phonetically "g-o-r-p". So, it seems this word had regional use in England in the late 1800s, but the spelling varied.3 Gorp was also a term for an unfledged baby bird in the late 19th and early 20th century. This makes sense as baby birds spend much of their time with mouth wide open awaiting food from their parents.4

So how did the term come to refer to trail mix? The origin of this definition is foggy. The earliest mention of gorp referring to trail mix is from 1958 in an article detailing a hike in Olympic National Park. The author gives the recipe which includes raisins, nuts, and M&Ms—the classic mix. This gives us a clue that the term may have originated in the Pacific Northwest.

Perhaps the most extensive research on this topic was done for a 1995 Backpacker magazine article. The author, Hannah Holmes, interviewed several linguists and food historians for the piece. The conclusion of her research was that the term arose in the 1960s as part of the health food craze. One of the experts interviewed was a spokesperson for Websters New World Dictionary who declared, "We claim its impossible to know where it comes from." referring to the origin of gorp as a synonym for trail mix. However, Holmes notes that this dictionary reports that gorp as a verb means "to eat greedily." Despite an extensive search at my local library of older dictionaries, I was unsuccessful at finding one listing this meaning for the word to corroborate these claims.6

If this was the case and gorp was used as a verb in the first half of the 20th century to refer to eating greedily, we can imagine a rational progression. First, gape changes to gorp via regional accents. This wide mouth facial expression would look similar to someone eating greedily with their mouth opening widely. So, the term becomes synonymous with eating quickly. One frequently eats trailside snacks greedily. So, the verb finally becomes a noun to refer to the otherwise nameless trail snack that is often eaten greedily.

Another article written by an etymologist confirms the likelihood of this hypothesis. He references several other dictionaries from the first half of the 20^th century that purportedly give the definition of "gorp" as "to eat greedily". He also makes a connection to the older term gaup and similar sounding words like gawk and gawp that all indicated a wide-mouthed expression of surprise. He notes that this hypothesis is plausible but unproven with the current evidence.7 Whatever the case, we will all shamelessly continue to gorp our GORP like a little gorp.