What to Eat When Traveling, On the Road, Camping, or in the Middle
of the Ocean
Mark’s Daily Apple
by Mark Sisson: Meal
Timing Concerns: Breakfast, Frequency, and Snacking
of my readers to maintain the Primal lifestyle through thick and
thin never ceases to impress me. They fly
halfway across the world just to go barefoot, eat turkey skin,
crawl around on a jungle gym, and hunt for sandcrab carcasses in
Oxnard, CA. They research, shop for, and eventually purchase entire
chest freezers and then fill
the interiors with cow, lamb,
and pig pieces. And, if a slew of recent emails is indeed representative
of the community at large, they're deeply committed to eating Primally
when traveling, on the road, camping, or in the middle of the ocean.
(In the last week I've received emails from a band member, a truck
driver, a backpacker, and a naval officer.) That's great, and I'm
happy to hear about the dedication, but they weren't writing in
for virtual pats on the back. They wanted cold, hard advice for
staying dietarily true in unfamiliar, potentially unfriendly locales,
and I thought I'd help out.
So, what is
one to do without access to the local grass-fed beef guy, cast iron
skillets, bug-eating chicken eggs,
and the diner that cooks everything in bacon grease?
a Cooler and Fill it with Perishable Food
If you don't
want to be relegated to canned
items and dry goods on your road trip, this is a no-brainer.
Get a medium- or large-sized cooler and two gallon-sized ziploc
bags full of ice, plus two more spare bags. When the ice melts,
stop at a gas station or fast food joint, dump (or drink) the water,
and refill the bags with fresh ice. If a bag breaks, pull out a
new one. You'll have a portable fridge and a constant, inexpensive
way to keep it, and your food, cold.
day before your departure:
boil at least a dozen eggs per person. My method for large
eggs: put eggs in pot, cover with two inches of cold faucet water,
bring to a roiling boil, turn off heat, put the cover on, and let
sit for seven minutes. After seven minutes, dunk your eggs in an
ice bath to stop the cooking. This leaves the yolk slightly soft
and still creamy. Add 30 seconds to the cooking time if you want
a drier yolk. Place eggs in gallon ziploc bags. Keep the shell on
and a steady supply of ice in the cooler and they'll last up to
a week. Take some salt and pepper, too.
two or three pounds of meat per person. Be it a roast
or a bevy of steaks, get your hands on the best meat you can and
grill it, roast it, or sear it. Stick to ruminants (beef, lamb,
bison), since they keep better than chicken, pork, or fish
(less delicate polyunsaturated
fats). Stick to singular hunks of meat you can conceivably eat
cold with your hands, rather than stews, chilis,
or soups that require utensils and heating. Keep the sauciness to
a minimum and stick to simple flavors, like salt,
pepper, and a few herbs.
grill, or bake a bunch of veggies. Cook some sliced carrots,
onions, peppers, cauliflower, zucchini, and asparagus – or
any physically large vegetables that taste good cold – and
pack them away. The easiest way is to throw them in a roasting pan
with some salt, pepper, and fat (olive
oil, or palm
oil all work great). The tastiest way is to grill them over
open flame, seasoned similarly. Include a few baked sweet
potatoes, too, which taste incredible cold.
quality cheese, cured meats, smoked fish, and full-fat yogurt.
These are worthwhile foods that also do best when refrigerated.
You can technically get by keeping them at room temperature, but
I'm not a fan of sweaty meat and cheese
or warm, runny yogurt. If you like your gouda to perspire, go for
some fruits and vegetables that are commonly eaten raw.
Carrots, berries, bananas, tomatoes, avocados, apples, plums, peaches,
can all hold up for a couple days outside the cooler, and for quite
longer within it.
your trip is long and your supply of food begins to dwindle, you
can easily restock at grocery stores with hot bars along the way.
Rotisserie chickens will last at least two days in the cooler; disassemble
for efficient storage. Keep your eyes out for barbecue joints, as
ribs, pulled pork, and brisket will all keep if kept cold. Just
be sure to keep those ziploc bags full of fresh ice.
Stock Up on
wrong with a can of sardines or a handful of macadamias, and not
every car, boat, or bindle can accommodate a cooler. In these situations,
knowing which foods are both non-perishable (or at least have a
decent lifespan out of the fridge) and Primal can help you decide
what to buy and bring on the trip.
a wide variety of canned seafood. This is arguably your
most nutritious, dependable option, with plenty of omega-3s,
protein, minerals like selenium, magnesium, zinc, and iodine, and
if you choose wisely, bones, skin, and connective tissue. Sardines,
trout, oysters, clams, tuna, and salmon
are all relatively common items. Restocking can be a cinch, since
you can find canned sardines and tuna in most places. Keep a jar
of Dijon and buy cherry tomatoes when they're available. Mix the
Dijon with a couple cans of the fish of your choice and toss in
a handful of tomatoes for a quick and dirty salad. I'd avoid canned
meats, however. Maybe I'm not being fair, but something about canned
shredded beef creeps me out. And for those of you worried about
I'll take trace amounts of probable endocrine disruptors over week
old soybean oil and deep-fried chicken extrusion encased in wheat
flour. Speaking of which, make sure your seafood comes canned in
olive oil, its own oil, or water.
or make, jerky of all types. I recommend taking the extra
time to procure a large slab of lean meat so you can choose your
marinade and save incredible amounts of money and make
your own jerky.
or make, pemmican. Man cannot live on lean meat alone.
No, he needs fat, especially animal fat. Pemmican provides both
protein and saturated
animal fat, but it takes some getting used to. I still haven't
full embraced it myself... but there's no denying its ability
to nourish and sate. And if you've already made jerky, making
pemmican is the next natural progression.
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July 18, 2011
© 2011 Mark's Daily Apple
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