| So you've decided to organize a multi-day | | | | etc.). |
| river trip with some friends. You've all | | | | |
| decided what stretch of river you'll be | | | | There should be a safety coordinator in the |
| doing. So what's next? The key to any | | | | group as well. This person will work with the |
| successful river trip is in the pre-trip | | | | gear coordinator to make sure the safety |
| planning. The more you can do ahead of time, | | | | equipment is in working order and that at |
| the smoother the trip will go, and the more | | | | least a couple of people in the group know |
| time you will have in camp to explore or | | | | how to use it. If only one person knows how |
| relax. After all, this is why you are going | | | | to use rescue throw bags and that person is |
| on the trip. | | | | the one needing to be rescued, you're in |
| | | | trouble. The safety coordinator will also |
| There are lots of aspects to the | | | | develop standard hand or whistle signals so |
| pre-planning. And since you are going with a | | | | that you can communicate quickly between |
| group of friends, not a guide service someone | | | | boats. This really needs to be established |
| has to do the job of the guide service. | | | | before the trip begins, not when you're in |
| However, this doesn't mean that one person | | | | the middle of the big rapids and voices are |
| needs to be saddled with the whole job. | | | | lost in the roar of the river. |
| Instead use the strengths of group and divide | | | | |
| and conquer. Pick one or two people with the | | | | And finally you'll want a camp chef. This |
| most familiarity or the most experience to be | | | | person is not necessarily in charge of all |
| your group leaders. These people are then | | | | the cooking. Rather they are in charge of |
| responsible for planning the trip itself. | | | | planning the menu, buying food, and packing |
| They are responsible for getting the maps, | | | | it for the trip. They are also in charge of |
| planning put ins and take outs, | | | | developing the sign up sheet for kitchen |
| transportation, campsites, number of miles | | | | duties. The camp chef will poll the group for |
| traveled per day, etc. They need to make sure | | | | food likes and dislikes, food allergies and |
| you have all the permits necessary for using | | | | any budget concerns. Also there may be some |
| land along the river's edge. The trip leaders | | | | members of your group that have food to |
| also need to check on current river | | | | donate to the trip. Once the information is |
| conditions, especially any rapids. It's | | | | gathered the chef can plan a menu that will |
| always a good idea to contact state and | | | | work well on the river. The chef should come |
| federal agencies that manage land along the | | | | up with an estimated budget and present it to |
| river corridor. They often have free maps and | | | | the group before finalizing the menu. |
| information for the public. They'll need to | | | | |
| check wi!th any private land owners as well. | | | | Packing food is really important, especially |
| Local knowledge is also very valuable. Local | | | | in warm weather when spoilage is a concern. |
| outfitters will have the most current | | | | Pack one cooler for each day on the river |
| information on river conditions, and will | | | | with dinner on the bottom and breakfast on |
| know land ownership along the river. | | | | top of the cooler. The most perishable foods |
| | | | should be used first, and the least |
| You will need a gear coordinator. Someone in | | | | perishable foods used toward the end of a |
| the group needs to take charge of getting | | | | trip. Each cooler should be labeled and |
| together a list of what gear the group has | | | | sealed. Let the group know that it is taboo |
| collectively, and make sure you have | | | | to open any cooler before the day it is |
| everything you need without over doing it! | | | | labeled for. This will insure that the cold |
| The gear coordinator needs to make sure there | | | | stays in as long as possible. You should pack |
| are enough boats for the group size as well | | | | lunch coolers separately. Lunch coolers will |
| as personal floatation devices for all. Camp | | | | contain 2-3 days worth of lunches as well as |
| equipment should include the camp kitchen, | | | | snack foods while on the river. Also, when |
| tents, group shelters etc. Some river trips | | | | packing the coolers into rafts, try to keep |
| require you to pack out all human waste, so a | | | | the lunch coolers accessible. You don't want |
| camp latrine will be part of your gear list. | | | | to have to unpack the whole boat when you |
| Safety equipment is a must and should include | | | | stop for lunch. |
| throw bags, bow lines, and hardware such as | | | | |
| carabineers at a minimum. There should be a | | | | With a little pre-planning and division of |
| good first aid kit in at least one of the | | | | labor you can plan a trip that you and your |
| boats and some sort of communication device | | | | friends will remember for a lifetime. You'll |
| (i.e. VHF radio, cell phone, sat phone, | | | | be talking about the river trip for years! |