Here’s a quick summary of how I organised my six day trip to Yellowstone.
Flew Vancouver -> Salt Lake City. Picked up rental car, bought gas + groceries and drove up to near the West entrance of Yellowstone. Slept in the back of the rental off a forest service road.
Entered via West Yellowstone and drove anti-clockwise around the loop, sorting out my backcountry permits in Grant Village. I then continued around the loop to the Cascade Lake 4K5 Trailhead just north of Canyon Village and hiked into my campsite at Wolf Lake.
Hiked back out, check out the canyon and then drove to Mammoth HotSprings via Tower Junction. After walking around the hot springs I drove down to the Biscuit Basin parking lot which was the trailhead for my hike to tonight’s campsite at Firehole Falls.
Hiked out and visited a bunch more geysers and hot springs in the Old Faithful area. Continued driving to the DeLacy Creek parking lot where I started walking to my next campsite ‘Bluff Top’ on the shores of Shoshone Lake.
Hiked out and drove out the South Yellowstone gate and through Grand Teton National Park. Had an early dinner in Jackson before continuing south to a free campsite I found on Wikicamps, next to the Salt River – Whitetail Lane Recreation Area, just outside Afton.
Drove down to Park City and did a few hours of mountain biking before driving over the hill to Salt Lake City and flying home.
4 states visited – Utah, Idaho, Montana (briefly), Wyoming
Having recently done a few multi-day solo tramping trips I’ve gotten reasonably good at throwing together a menu that keeps me going, doesn’t cost the earth and tastes decent. I thought I’d use my recent Travers Sabine trip as an example.
A few other things I try and keep in mind:
If I’m travelling around a bit in the car before starting a trip, I won’t bring stuff that might go off without refrigeration for a few days (eg. cheese).
This menu is for one person. I might plan a similar menu (just with double the quantity) for two people, but for larger groups it would make sense to use fewer pre-packed meals and use more raw ingredients. Lentil-based meals are a great option for larger groups.
To conserve gas, I prefer meals/ingredients that don’t have long cooking times. Couscous requires much less cooking than rice for example (although I think rice tastes better so I’ll do that when in a hut where gas is provided ;).
Here’s the food I took for 5 nights / 5(ish) days on the Travers Sabine:
Here’s how that breaks down:
Oatmeal (1/2 cup per morning) – combine with 1 1/4 cups water and as much milk powder as you like (maybe 1/4 cup).
Cinnamon/nutmeg mix and brown sugar to go on oatmeal.
Whittakers peanut slabs
Scroggin/nut mix – I like the Pams Super Foods range – also good to sprinkle a bit of this on oatmeal at breakfast.
Energy balls (often I make these at home)
2 days – crackers with chutney and salami
3 days – Sealord tuna sachet and crackers
Pre/post dinner snacks
Indian MTR meal with 1/2 cup couscous – these meals are super tasty and cheap ($3.50 from Pak ‘N Save) but are not dehydrated so are a bit heavy. I tend to have them just on the first night.