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