Nathan Hydration Mutation Series

Nathan Elite 1 Mutation Angled Holster Waist Pack (Large)

Elite One -- no charge for the bouncing

Elite One -- no charge for the bouncing

If you’re looking for a water bottle hip belt that doesn’t bounce, you’re naive. The best you can do is tone things down a bit with padding and the Nathan Elite 1 is about the best you can do.

The Elite 1 is at the top of Nathan’s single bottle product line, with comfortable velcro adjustable closures that replace the hard plastic buckles of its less expensive models. You pay a little more for a little less weight — the pocket of the Elite 1 is mesh fabric, lighter but not so durable as the Nathan Trek.

Nathan Triangle Insulated Angled Holster Waist Pack (Lime Green)

Nathan Triangle, plastic buckle included

Nathan Triangle, plastic buckle included

Less fancy, less pricey but still functional, the Nathan Triangle has a plastic snap buckle and adjustable belt. Seems backwards that this should be cheaper than velcro, but you pay more for comfort. The buckle could be a sore spot on your hip. The other side has plenty of padding and the same good features as the more expensive Elite 1.  With some trial and error you can find a position that works.

Nathan Trek 22-Ounce Angled Holster Hydration Waist Pack (Red)

Nathen Trek -- fanny pack with bottle

Nathen Trek -- fanny pack with bottle

Available in several colors, the Nathan Trek is a good compromise. Adjust the belt so the buckle doesn’t ride on any bony points. The pocket is big enough for keys and ID and small personal electronics, and the fabric is good enough to give those things a little bit of protection. The Trek should get you through a sudden rain without soaking your cell phone.

While it won’t replace a bouncing canteen with total comfort, the Trek makes things better.  Better is nice.

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Picking a Mess of Poke Sallit

More poke than you can fit in the pot.

More poke than you can fit in the pot.

There’s nothing quite like food that’s a little scary. Some people won’t eat pokeweed, poke salad, or poke sallit, because they fear it. A fair amount of wild food is like that, safe enough if you know what you’re doing, but if you don’t you shouldn’t be cooking it for supper. Poke is potentially one of the worst in that sense, but it’s also one of the easiest wild foods to learn and enjoy. There’s a wide margin of safety for picking poke and you can measure it literally with a yardstick. Snap off the tender stalks and leaves when they are from six inches to a foot and a half high. Don’t eat them raw and don’t eat any other part of the plant. Mature poke plants are toxic, and the roots are deadly at any age. Fortunately, the roots of poke are so deeply buried that even a plow has trouble taking them out, and you’ll have no problem avoiding the hostile part of the plant in the Spring. It’s a favored vegetable in the South for about three weeks every year, and then the season is over.

Hiding right beside the road
Hiding right beside the road

Poke sallit lives for several years in the same location, much like asparagus, and it’s a common roadside plant and resident of fencerows. If you live in the country you’ll have no trouble spotting the mature plants with their forking branches and thick green leaves. In late summer they bear long grapelike clusters of purple berries that every country boy knows should never be tasted — but which also make excellent ammunition for games of berry tag. The juice is nearly permanent, yielding slowly to the cleaning efforts of parents, but is still a good enough ink for tree house memos and even the woodworking snaplines of pioneers.

In Spring, when the leaves have begun to leaf out and the ground is warm, look for the white dead stalks of last year’s poke thickets and part the grass and weeds around them to find the first new stalks of the year. Poke is best when about eight inches high, just tall enough for the leaves to begin spreading out, but it’s edible at a foot and a half. Just take the last eight inches of the plant. A thicket will yield several pickings over the course of a month, but there’s so much poke sallit in this country that in a couple of weeks you’ll have had your fill.

Best while it's shorter than what grows around it

Best while it's shorter than what grows around it

When cooking poke, clean and chop the leaves and stalks into pieces about three inches long, fill a pot about half full loosely and cover the herb with water and a little salt. Boil it for about six minutes, drain the water off and add fresh salt water in the same amount, and boil it again. Some people boil it three times, but I only boil it twice and I’m still here. I figure if you boil anything three times you’ve taken out most of what’s good.

Poke is one of those vegetables that’s good all by itself, with much of the texture of asparagus but a little bit of acrid tang to go along. Salt and butter are the only spices it needs. The mistake I make sometimes is cooking too much in a pot. You need more water than poke to take the bitter quality down to a pleasant level.

pokesmore

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Paper Pot Origami Cookware

jelly bean prototype

My jelly bean pot prototype leaked a little bit, just like the bag the ninja master used. I think the paper was a bit too light, but the leak didn't matter.

Lots of people are interested in saving weight and using space efficiently when they go out on the trail, but when I suggested this idea on a backpacking forum a few weeks ago the silence was resounding. Which surprises me, because it’s a lightweight spacesaving concept that I’ve actually used and I know it works. Not only that, it isn’t my idea and it comes from a very respectable source. Actually, several of them, the first time I ever saw this at work was when I was in 7th grade in Science lab and Dr. Thornton the school principle demonstrated it with a waxed paper bag on a Bunsen burner.

All you need to boil water–or soup, or tea, or any other simple recipe like boiled rice–is a paper container sealed with a food grade waterproofing and a heat source. Waxed paper containers work fine. The paper will not burn because the water keeps it at 212 degrees Fahrenheit, below the combustion temperature of the paper. That boiling point temperature changes a little with altitude, but at least on planet Earth this will work, even in the mountains. You can even boil water in ordinary paper, but it’s tricky. Paper that isn’t waterproof softens and leaks a little bit.


The original no-trace
campers used paper pots.

The reason this idea doesn’t work well for hikers depending on portable stoves is that backpacking stoves are not built to hold paper pots. You need a stable grill to be able to do this properly. Paper pots are unstable and difficult to handle. They are not the kind of container you can safely rest on your lap while you eat. Using paper pots takes practice and you can expect to look like a fool the first time you try it. Once you learn the tricks, you’ll look some sort of genius.

If you use a wood fire, you can build a grill of green twigs and use paper containers for cooking. Instant rice, instant soup, rehydrating dehydrated food — paper containers can be practical. It’s even possible to fry bacon and eggs in a paper bag if you’re careful. The bacon grease takes the place of the wax. This may not be the gear you plan to depend upon when you go on a long hike, but it’s a useful trick to know and it can lighten your load.


Waterproof and tough.

I first tried this after reading a book entitled “How to Become a Ninja” back in the 80′s. I expected funny and silly things from the book, but was surprised to detect real information, things I had learned in the military and in other places, along with a lot of things I hadn’t ever heard about. That inspired me to take some of the things that sounded wild and crazy more seriously, and test them myself. I thought the paper pot idea sounded really interesting, but tricky. The original story relates how a ninja master demonstrated methods of building a discreet fire and boiling water for tea (or cooking, this was a training example) using a paper bag and origami paper cups. You begin by digging a small firepit and using the earth for a raised windbreak around it, open on one side to provide draft. Build the fire in the pit and lay straight green twigs over the windbreak ridge as a grill. If you keep the pit small you can make a stable cooking platform this way. The ninja fellow taught a much more complicated firepit design for stealth situations, that involved a separate draft pit elevated above the fire, plus interconnecting tunnels. While there are military advantages to that type of pit, it’s too complex just for camping. The ordinary firepit is stealthy enough for no-trace travel if you just knock the dirt back over the dead fire.

Moving the pot after the food is cooked is the tricky part and you might have to scrape the fire out and eat from the pot right where it is. The ninja master used an ordinary brown paper bag for the cooking, and it even leaked a few drops and still worked. I’ve not had much success with cheap brown paper lunch bags, since they leak more than a little, but small grocery bags often hold water pretty well. Even better, a paper bag designed to be strong and waterproof. Barf bags usually catch food headed in the other direction but they make really good pots also. They’re also strong enough that you can hold them by the upper rim and move them. Origami pots aren’t that durable, although knowing how to fold one from a piece of scrap paper might someday be the only way you have to boil water. It’s a good trick to learn.


Other ways to cook with
wood. I’ve cooked food
in mud-packs in the back
yard and people liked it.
It’s good.

Paper utensils can also be used in earth ovens. This is my favorite way to cook food when I’m camping somewhere for extended periods. Sure, you could use tinfoil, but you have to haul the tinfoil out and garbage seems to expand if you have to carry it. Paper burns after you’re done with it. Dig a pit, build a fire and let it burn down to coals. Wrap your food in baking parchment or seal it in a paper bag. Coat the papered food in a thick layer of mud — a layer half an inch thick is enough. Put the food parcel directly on the coals, and build another fire on top. When it burns down to coals, cover the firepit with earth.  Hours later you can come back to camp, dig up the pit, and supper’s ready. The steam from the mud layer cooks the food, and the hardened clay that remains when the mud dries out protects the meal.  Sealed in the unbroken clay pack the food will keep for a day or more without refrigeration. The paper layer keeps the dirt out.

Some practice is needed to judge the fire right, because you need a certain amount of coals to cook a specific amount of food. If you’re at a wilderness fishing camp, with the right surroundings for safe fire building, it’s a very interesting way to cook a meal. Advantages? You can fold up the cooking gear and put it in your pocket. It’s almost weightless and takes up almost no cargo space. When you’re done with it you can burn it and bury the ashes and it’s gone.

I’m always interested in survival tricks, even though a Svea 123 and an aluminum pot is what I take on treks. Going for a day hike with a knife, a lighter, some sheets of waxed paper, a few tea bags and some ramen noodles is an interesting alternative and a good trick to know. If you’re in a bad situation and all you have is garbage to work with, an empty milk or juice box can boil water, and if you’re careful, you can boil water in a plastic bottle. Do some extra boiling if you have to cook with garbage. Some useful origami patterns for paper pots are available at Origami Pots.

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