Tag Archives: vegan

coloRADo trail report 

Starting in Durango we climbed, climbed, and continued climbing until it seemed we were passing through a gateway into the sky. Pine forest, yet untouched by the Western Pine Beetle, was lush and crept up the mountains around us interspersed with aspens just verging on the fall turn. Sweating up the Highline trail and across the Sliderock Traverse, all of this fell away – revealing row upon row of peaks scraping the sky. Finally we had arrived – at least at the first above tree line track of the Colorado Trail. There would be more as we began our northbound journey thru the San Juan mountains and onwards towards Denver…

The Colorado Trail Foundation likes to claim their trail as the most beautiful of the 11 National Scenic Trails. It’s hard to argue with them… You’ll find expansive pine forest, massive aspen groves on fire with fall color, beautiful trail towns full of friendly locals and delicious local beer, exquisitely maintained trail and miles & miles of views. Of course, it is the high Rockies, so you may also encounter thunderstorms, snow at any time, subarctic temperatures, and looooong exposed miles of trail. But like many adventures, the risk often heightens the reward.

I traversed the volunteer built 478 mile trail northbound with my friend Atrain and Ekho the dog in September of this year. Atrain, Ekho and I met in 2015 on the PCT, and had hiked for a few weeks together. After he and Ekho moved to Portland OR, Harpo and I kept in touch. In the planning stages of my hike, Atrain mentioned that he was looking for some late summer adventures as he drove cross country moving back to Atlanta. A plan was born…

New vegan trail snack by Harpo-mane – freeze dried strawberries with Dang original toasted coconut chips. Tasty!


We shared planning duties for the hike, tho to be honest logistics were pretty easy compared to some other hikes Harpo & I have done. There was some spread sheets covering mail drops, mileage, and shared gear – but not too much nerding out. Our resupply strategy was partial mail drops supplemented with whatever we could find in town. U could easily resupply 90% in town, no problem, and mail yourself a few boxes if you wanted to avoid longer hitches. Harpo and I had a bunch of homemade dehydrated meals left after leaving the CDT early in 2016, so Atrain and I chose to use as many of those as possible hence more boxes. Thankfully Harpo was willing to mail our resupply – being busy with the full time job thing – and hooked up the super surprise vegan snacks too!

The Colorado Foundation provides an excellent guidebook for the trail, which includes complete listings of trail towns, resupply options, and hitching distances (we found a used copy at a gear store in PDX for $5). National Geographic publishes a 3 part map series which is unnecessary (the trail is super well signed) but nice if you like alternates, blue blazing, and seeing context. We used the maps, along with the Guthook app for iOS, which provides info about water sources, lists trail miles, and uses GPS to help with wayfinding. PMags also offers a great overview and valuable observations in his “End to End” free downloadable guide. I also use the Gaia app for iOS, which offer offline available topo maps and GPS functionality. The trail is easy to follow, but it’s also nice to bushwhack for a couple hours and get off the beaten path…

Surprisingly wild flowers were everywhere – even in late September, probably the result of abundant summer rains.

Trail Conditions

From the first step to the last, the CT is meticulously maintained. Many sections rival Yosemite, not just in beauty, but in the sheer attention and time trail crews have invested in creating an exceptional trail experience. Wayfinding was easy as signs were well placed both NOBO & SOBO, and there was nary a blowdown to be found. Given, we hiked the trail at the end of the season (September 3 – October 5) so crews had all summer to clean it up, and we didn’t really deal with extensive snow.

One difference from the AT & PCT tho; be ready for mountain bikers. I also love a good shred, so it didn’t bum me out – tho there was a good couple of hours one day dodging dudes on a tour with poor trail etiquette, and a Saturday when we ran into and annual charity ride (and literally hundreds of bikes). On the whole everyone who shreds there seems to know the deal, is super polite and happy to share the trail.

(For u novice MTBrs out there, please use bell, voice or whistle well BEFORE u would like to pass. Don’t sneak up! Also, let hikers know how many are behind you on trail so we don’t keep getting surprised and can find a good spot to pull off for larger groups. Technically hikers have the right of way & yr supposed to dismount & walk or wait, but hikers know that’s bs & nobody wants to stop a good shred – so communicate & everybody winsūüėė)

In September we dodged the majority of the monsoon season, so we only had to hide in a ditch dodging lighting once. Score! Reports from SOBO hikers indicated that was not their experience. And we did catch a little early season snow coming out of Brekenridge – about 3 feet up top, which was enough to provide 5 hours of shin shredding post holing up Georgia Pass. Ekho, who is mostly husky, was LOVING it – especially after the sun set and the full moon started making monsters in the shadows.

I will say – it was not summer up there. The trail elevation averages 10,300 feet, with a high point of 13,271 and many passes over 12,000. NBD but prepare yourself appropriately, especially if hiking thru the monsoon season in August when u might wind up wet & cold everyday. We definitely got wet on several occasions, and our weather experience was mild compared to many SOBO reports.

Campsites were easy to find, often had spectacular views, and because of the plentiful summer rain many campfires were had.

Pre hike vibez in Durango, another great trail town (great co-op & gear store, breweries, cool downtown). It’s a little spendy, but I could have stayed for a weeks exploring the hundreds of miles of trail in and around town…

Trail Towns

It’s impossible to pick one when they’re all so awesome! Most had great resupply option, many had hostels, and people were totally down for the cause. In particular we had a great time in Silverton (great hostel, brewery & pizza), Lake City (long hitch but excellent hostel & full grocery), Salida (another long hitch, heard the hostel was good but stayed in a cheap hotel, great river swimming, good natural foods store), and especially Leadville (excellent hostel, short hitch, friendliest locals, brewery, grocery). Brekenridge was a little bobo for my taste. Twin Lakes would have been hard for a vegan to full resupply (we got a package) but the restaurant had an awesome black bean burger.

Epic views every day – and impressive variety of terrain. Just when you’re feeling too stressed about a long but beautiful exposed section, you’ll duck into some lush pine forest & find some of the coldest, clearest mountain streams ever.

I loved this trail. I want to go back and snowshoe it right now, then mountain bike it in the summer. ¬†I liked it so much I somehow convinced Harpo it would be a great idea to move to Leadville – and that’s where you’ll find us now. I think it’s logistically simple enough to make a great first thru, but rigorous and beautiful enough to challenge and amaze even saltiest dirtbag. So go forth & HIKE!!!

Savory Raw Zucchini Chip


¬†Harpo & I get tired of sweet food on trail – even thinking about all the processed sugar stacked on convinience store shelves in trail towns is making my teeth hurt – so we’ve been experimenting with various homemade savory snacks. Our latest most successful venture iz zucchini chips.

These are light and crispy. They dehydrate better without oil – salting the zucchini first and sweating it for a few minutes helps to bind the yeast. Although they’re not super calorie dense, they are tasty and super easy to prepare. They make an awesome vehicle for hummus or refried beans, or crumbled on soup. It’s kindof a bummer that zucchini are mostly water, so you lose a lot of weight in dehydrating – but they’re cheaper by weight to produce than kale chips soooo…


  • 6 large zucchini
  • 2 cups nutritional yeast
  • Coarse sea salt
  • Fresh ground black pepper
  • Smoked paprika (optional)


  • Thinly slice the zucchini. You can use a mandoline if you like.
  • Toss with nut yeast, salt & pepper
  • Add smoked paprika for BBQ flavor if desired. Also maybe garlic powder.
  • Place in single layers on dehydrator trays.
  • Dehydrate on 105 degrees for about 8-12 hours depending on the thickness of the slices. Keeping the temperature at or below 105 is important to keep the chips “raw.”



Trays of chips ready to go in the dehydrator.


Plant-based Power


This is Bug, our new hiking buddy who we met coming into the Sierra at Donor Pass. She thru hiked last year and wanted to redo the sections she had to skip due to fire closures last season.  She knocked out 33 miles her first day back on trail and quickly became a valued part of our SOBO crew. 

Bug also believes in plant power. Her masters in nutrition left her more commited than ever to the values of a vegan diet and we’ve enjoyed geeking out about trail food, real food, and the recognition of the consciousness of all sentient beings, dude…

Check out her excellent blog about hiking and nutrition 

Snacks: Trail Sprouting

IMG_9698Sprouting is one of the easiest ways to get fresh food on trail without worrying about the water weight and fragility of fruit, or the rapid decay of greens. Harpo & I sprouted all along the AT and have continued the practice on our more recent trip to the Olympics. Trail sprouting is really effective on trips longer than 2 nights – it takes an overnight soak and 2-3 days rinsing twice per day (using about 1/4 cup of treated water) to get the seeds to an edible state – right about the time you’re craving some fresh, non-dehydrated food. We repackage sprouts ordered from Sprout House into 2oz increments, and use a hemp sprouting bag from Outdoor Herbivore on trail.

Sprouts combine well with oats, or can be thrown in with ramen. One of our favorite AT trail recipies was a flour tortilla filled with instant hummus and sprouts

Sprouts after 3 days in the Outdoor Herbivore hemp sprouting bag

Sprouts after 3 days in the Outdoor Herbivore hemp sprouting bag

Snacks: Grouchy Mix

Grouchy Mix

Grouchy Mix

Uncle Bud’s deep fried garlic peanuts
– dehydrated okra & green beans
– raw cashews
– tamari almonds
– roasted & salted soy nuts
– spicy roasted pepitas

The Uncle Bud’s are the winner here… Harpo and I have been buying them down at Uwajimaya for a minute. You can get the rest of the ingredients at any well stocked store with a bulk department. The key is offsetting the expense of the raw cashews with other cheap ingredients like the spicy¬†pepitas, or sesame seeds if you prefer. Basically, Groucy Mix is salty & mouthy,¬†with some crisp moments and a creamy finish. Them little chipmunks, with their bandit mascara, love it… positive reviews all around.

On the first night out a squirrel brought down our bear hang and ate some snacks. On our last night, a chipmunk ran up a bear wire and broke into Harpo's snack bag ... and on returning to the trailhead for resupply, we found out a lil dude had climbed up inside the locked car and busted into Harpo's snacks AGAIN!

On the first night out a squirrel brought down our bear hang and ate some snacks. On our last night, a chipmunk ran up a bear wire and broke into Harpo’s snack bag … and on returning to the trailhead for resupply, we found out a lil dude had climbed up inside the locked car and busted into Harpo’s snacks AGAIN!

Gear Shakedown: New Balance ‘Leadville’ 1210


New Balance Leadville 1210 with custom Daiso laces

There’s a lot of strong words in the debate between hiking in boots, light hiking shoes and trail runners. There’s no real debate for me – running shoes are lighter, and dry more quickly than traditional hiking boots. And, having shattered my calcaneous in 2007, and ending up with 27 pins and 2 titanium plates permanently anchored in my heel, I’m interested in a shoe that is lightweight yet offers substantial support. The New Balance ‘Leadville’ 1210 hasn’t let me down yet…

New Balance¬†makes shoes in America (and in the UK for the European market) – an anathema considering most shoe makers manufacture anywhere overseas everywhere form¬†China, Israel, Jordan, Malaysia, the Philippines, Taiwan, Thailand, to Turkey and Vietnam. NB’s are as also¬†as close to vegan as I can find ¬†(through a series of emails, they will not fully divulge the glues used in specific show models, while admitting that specific factories use plant based glue, while others use animal glue).

Named after the famed Colorado ultra-marathon the Leadville 100¬†(which, coincidentally, NB has hosted¬†since 2008), the NB shoe is designed with ultra-runners in mind featuring N2 cushioning, REVlite midsole, Vibram¬ģ outsole and an effective debris-free construction. The Leadville weighs in a 10.3 oz per pair, making them light AND structured.


The Minimus 10v2 before their swift disintegration on the rocks of Maine

I starting the hike with a pair of NB Minimus 10v2 shoes – I liked the mesh construction and the feel on trail was great – but after about 100 miles in Washington and only 280 miles in Maine they were done, with the mesh¬†completely destroyed, and the soles separating from the shoes. I re-upped with the 1210s in New Hampshire and ¬†haven’t looked back. I ended up wearing out 2 pairs of these on my AT –¬†I wore my first pair for 800 miles and the second pair for almost 1000 miles. Admittedly, I now replace shoes after 600-700 miles or when the foam becomes visibly compressed – but the point being the shoes will wear you out, not the other way around. I’m now happily on my fourth pair…

Savory Oat Express

Instant savory oatsOn a¬†recent backpacking trip, Groucho tested out a new savory oat recipe. This one’s stove-less for those times you run out of fuel, or just don’t feel like carrying the extra weight of the stove and fuel on a journey. The coolest trick (ye olde backpacker standby) is to tear the top off the packet and pour your filtered water right into it. The packet is resilient enough to be your temporary bowl.

Mix together:
1 package plain or flax instant oats
1packet miso soup mix (we used savory soup with seaweed)
1/2 cup filtered or purified water

Let sit for a few minutes to hydrate the oats

Top with:
1 spoon nutritional yeast
A hearty sprinkle of Furikake rice seasoning


Quinoa Crispies

Quinoa Crispies

Crispie with packaging (screenprinted at VERA Project low environmental impact water based ink on found parchment paper), with transit pass & button (the buttons were also printed at VERA on Tilda Swinson’s face found in a 2004 W magazine)

Last fall, while enjoying three days of trail angel hospitality in Waynesboro, VA, we received¬†a care package sent by Groucho’s mom. Included within were highly addictive, extremely tasty Quinoa Crispies¬†– a¬†high-class, more-nutritious, hippie relative of classic Rice Crispie treats. ¬†The snacks were so sweet, crunchy and satisfying that Groucho, Andiamo (our super generous host – a 70 year old former PCT thru hiker who invited us to crash at his house) & I ate the entire bag in one day. So when the time came to make power-bar-eske treats for our “Drunken Boot” participants, this was the first thing I thought of.

The foundation of Quinoa Crispies is a quinoa product, commercially made through a puffing process involving some kind of vacuum. These puffy/crunchy delectables have been available in the bulk section of several stores in the Seattle-Area in recent months… however I was sad to learn the day before our event that all of the stores were out. The product has been discontinued.  Okay Рimprovisation here we come Рthis was the recipe for my adapted Quinoa Crispies

1 cup brown rice syrup (heated up to almost bubbling)
1 cup almond butter (mixed with the heated brown rice syrup)
5 cups puffed brown rice cereal
1 cup dried berries (I used blueberries, cranberries and sour cherries)
1/2 cup coconut flakes
1 cup chocolate chips
1/2 cup toasted quinoa (toss in a dry pan over medium heat until they are fragrant and browned)
Dash of salt

Mix all ingredients together and press into greased pan. Leave out or put in fridge. After awhile cut them up.

Quinoa Crispies

Crispies packaged with pins & transit passes, ready for the Drunken Boot