Paddle Meals: Killarney Kids Cook

April-May 2002

This is an article from WaveLength Magazine, available in print in North America and globally on the web.
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by Anne Rathbun with Deb Leach

Anne Rathbun is a part-time science teacher at Killarney Secondary School in Vancouver who enjoys taking students in the Killarney Outdoor Club on adventures.

For the past seven years the Club has exposed students to the wilderness through paddling, hiking, cross-country skiing and rock climbing. Keen individuals are encouraged to join other groups to master their skills. Since many youth are active in environmental issues, these outings show them what we are trying to protect and why. Here's how Anne describes it.

It's all about patience and study in personalities -both camping with kids and teaching. You see who puts their "S'more" (see recipe) at the edge and waits til the chocolate is melted 'just right'-gooey and warm. And who puts it right in the fire to turn black.

Camping is a great way to hang out and have the time to talk with teens. At first they don't say much to us-they just grunt like they do in the hallways. As time goes on, their ideas, stories and opinions come out. It's also good for them to see us in a different light-teachers with bed hair. I genuinely love teenagers. They're trying to sort out the world-and they make me laugh non-stop. These kids will need much of what I teach in Grade 12 Chemistry, but they also need to know that they are valued and valuable. Teachers can have a major effect on kids-that's why I'm a teacher.

Gesa von Keyserlingk and I are science teachers who joined the Club 4 years ago. For the year-end kayaking trips we do the shopping and help them get gear together. We're chefs that make it up as we go. We pack the meal ingredients and give out verbal directions about what to do next, especially if they've never camped before.

We buy foods in bulk (e.g. dried vegetables, dried tomato paste, cheese powder) from an outlet like Famous Foods. We rehydrate dried foods with water in a zip lock bag at lunchtime. Toss the bag in the bottom of the kayak and it's ready to add to the pot for dinner.

Each camper has a 4-cup measure which serves as a mug, bowl and plate. These are very sturdy, as long as you don't sit on them. We divvy up all the food and clean the pots right away to boil water for tea and dishwashing. This seems the fairest and reduces hassles.

Students voted these recipes 'the best'.

DAL BAHT (Black Beans and Rice)

This curry is tasty, but not too spicy. No ingredients will spoil so it is ideal for near the end of a trip, especially for ski touring or hiking when weight is an issue and you want to conserve fuel.

Per camper:
1/2 cup black bean flakes
1/2 cup Minute Rice
2 tbsp dried vegetables (to be rehydrated)
1 tbsp dried coconut milk powder
1 tsp curry powder
1-2 tbsp raisins
1-2 tbsp cashews or peanuts

At home-combine the bean flakes, rice, coconut milk and curry powder in a zip lock bag. At noon rehydrate the vegetables in a separate bag. At dinner-put all the zip lock ingredients in a pot. Cover with boiling water, bring back to a boil. Take off the heat and let sit 5 minutes for the rice to cook. To serve-sprinkle with raisins and nuts.

TUNA SURPRISE

This dish starts with pasta of any kind- spaghetti takes up the least space. Or you can build on Kraft Dinner.

Per camper: 200 g pasta (or 1 box KD)

2 tbsp dried corn-to be rehydrated
(or 1/4 can of each vegetable)
1/2 can tuna
1/4-1/3 cup dried cheese
1/2 cup milk
3 tbsp butter or margarine
20 g cheddar, grated

At noon-rehydrate dried vegetables. At dinner, cook the pasta. Drain and mix in drained vegetables, cheese mix, milk and butter. Top with grated cheddar.