Fueling an Expedition

{Editor’s Note: Hi Emily — So glad we could help fuel this amazing expedition. Please keep us posted on your adventures. — Yours Cooperatively, Jen & the Monadnock Food Co-op}

Recently Hanah LaBarre, Keene resident and Kroka Expeditions Food Manager, stocked up two grocery carts full of fresh milk, yogurt, bread and other staples at the Monadnock Food Co-op to prepare for meals for fourteen hungry semester program students. The students just completed their backcountry ski expedition traveling the length of Vermont and will now turn their focus to paddling the length of Lake Champlain. Such physical exercise requires up to 6,000 calories a day.


Student Rosa Dews of Ferrisburg, VT shares a bit about their consumption on the trail:

PotsandPansWe ravenously ate two pounds of butter and six pounds of cheese per day, and lots of chocolate when we could. Our meals were on a seven day rotation, a luxury of variety. Breakfasts were a choice of hot cereals: grits, oatmeal, seven-grain, rice porridge, kasha [buckwheat]; potato and bean flakes, or pancakes. Dinners were rice and beans, barley and split pea soup, spaghetti, mac-n-cheese, chili, lentils and rice, and quinoa and potato flakes. There were nuts, raisins, dried fruit, and many other snacks in our day food bags, too.

Before they graduate in June, students will build a Cree-inspired lodge that will house students starting this summer. It will be the perfect space for summer students in Kroka’s programs like Farmers and Gnomes, Adventures for Small People, and River Rascals to explore, play and sleep in. Sleeping on a bed of freshly harvested boughs, looking at the intricate pattern of tightly placed poles in a circular dwelling invokes imagination and fairy tales. We never get too old for nourishing food, imagination, and fairy tales.

lodge4To learn more about Kroka Expeditions and their wilderness adventure programs, visit www.kroka.org or call (603) 835-9087.