Req. |
Sub. |
Description: |
Trail Life HandBook
(First Printing)
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Trail Life HandBook
(Second Printing)
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Resource: |
1. |
Explain how being a good steward and observing the low impact camping method applies to outdoor cooking.
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pp. 139-142:
Low Impact Camping
pg. 163:
- Keeping Clean
- Leave It As You Found It
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pp. 115-118
pg. 139
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The Trailman's Oath: We will "do our best to.. be a good steward of creation."
As stewards of God's creation, we endeavor to enjoy the land without disturbing or destroying it. We should practice Low-Impact Camping:
- Pack in only what is necessary,
- Leave no trace
- Practice fire safety
- Dispose of cleanup water and food wastes properly
- Seek to leave an area cleaner than when we arrived
Tread lightly! Key Concepts
- Travel responsibly
- Use existing campfire areas or firepits.
- Use of a camp stove is preferable over open fires due to its impact on the land
- Pack out your trash/waste
- Leave natural surroundings as or better you found them.
- Respect the rights of others
- Avoid areas that could be sensitive to damage - such as flowered areas, waterlogged soil areas, rivers, creeks, etc.
- Do your part to be responsible and hold others accountable too
- Educate yourself on these things and the regulations of the location where you're camping
How to think about and create a low impact fires:
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2. |
Demonstrate the following: |
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IMPORTANT!!! - In the act of demonstrating #2's requirements as well as satisfying #1, trail men are empowered to stop and correct ANY trail man or adult not following the sanitation, washing, etc. practices listed here.
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a. |
Sanitation practices |
pg. 168 |
pg. 144 |
Video Example of food waste disposal listed in the Trailman's Handbook:
See Also (for the "Bear"-Muda Triange:
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b.
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Washing dishes |
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Our troop practices two ways of cleaning dishes:
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c. |
Personal hygiene |
pg. 168 |
pg. 144 |
Wash hands before and after meals. Keep everything clean.
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d. |
Food storage |
pg. 168 |
pg. 144 |
See:
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e. |
Protecting your food from animals |
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See:
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3. |
Explain the advantages, disadvantages, and safety for using propane/butane camp stoves, liquid fuel stoves, lightweight stoves, wood fires, and charcoal.
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See "Cooking Flames"
pp. 165 - 166
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See "Cooking Flames"
pp. 141-142
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Requirements are completely satisfied with a trail man's explanation of the three choices found in their Trailman's Handbook.
Also see:
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4. |
Set-up, light, and use a lightweight camp stove. |
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Complete on a campout with Trail Guide oversight |
5. |
Cook a one-pot meal over the fire or camp stove. |
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Normal campout meal planning will fulfill this requirement as long as the meal is cooked in a pot, and the trail man cooks it himself.
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6. |
Cook a foil meal on charcoal.
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7. |
Plan or help plan a balanced nutritious menu for a weekend camping trip.
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Recipe ideas:
pp. 169 - 178
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Recipe ideas:
pp. 145 - 154
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Planning a campout meal involves:
- Planning for all required meals for every day of the campout (typically 4 meals - One hot breakfast, one lunch, a hot dinner, and a cold, quick breakfast on the final day)
- Planning meals that are possible given the circumstances and equipment
- Planning meals that are well balanced.
Refer to this page for what comprises a balanced meal. Every meal should have something from the following food groups:
Use this worksheet to assist with campout meal planning. It helps ensure that all parts of the meal exist and serves as a record for later sign offs.
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8. |
Purchase the food items needed for a weekend camping trip within the budget set by your leader.
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9. |
With a buddy or by yourself, prepare, cook, and clean up the planned meals using any of the following means: Campfire, propane stove, liquid fuel stove, charcoal, Dutch oven, sandwich irons, box oven, or solar cooker oven.
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This requirement will be satisfied if the trail man has planned, led in the preparation of, and led in the cleaning up of his meals for the entire campout.
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