EDUCATE
CURRICULUM | RIVER EDUCATOR NOTEBOOK By Helen Wilson Curriculum Publications Managing Editor
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OLS is excited to announce the release of the River Educator Notebook. Written by Nate Ostis, edited by Helen Wilson, and contributed to by many, this notebook hosts chapters on teaching, coaching, leadership, outdoor living, group river travel, river rescue, canoeing, rafting, kayaking, and packrafting. Following is a taste of the content found in its pages. RIVER KITCHENS: LARGE AND SMALL It’s a relatively common occurrence to have another river party pass by and say, “Are you with NOLS? I thought so based off how well your camp is organized.” Key considerations Creating a functional kitchen is an important component to a successful cooking shift, and sanitation plays a key role in avoiding the passing of communicable diseases. Dishes done in the dark can result in poor sanitation, lost items, and improper storage methods. Cooks should wear hats and shoes for hygiene
and to avoid injury, and long hair should be tied back. Sell students on presenting meals with style. Meals serve as a platform for strong social connections during a course. Be creative and spontaneous to make it fun and enjoyable. Offering a pleasant or meaningful reading prior to serving dinner is often a well-received routine. The group kitchen scene can be a delicate balance between experiential education and tasty, edible meals prepared in a reasonable time frame. Encourage teamwork. Efficiency in packing the group kitchen is paramount, especially in the morning, when oar rigs require the kitchen and pantry boxes early on in the rigging sequence. Stove operations A level stove minimizes hot water accidents and helps with even cooking. The hose fixtures and plumbing are made of soft brass. Sand will destroy the threading of connection housings quickly. Keep the ends of the regulator hoses out of the sand.
Make sure pots and pans are clean of sand prior to placing them on the stovetop. Additional thoughts on small group kitchens on the river Keep the stove sand-free using stove boards or rocks. Use a ground tarp for food bags, pots and pans, and kitchen items. Create a kitchen that includes shelves, seats, canyon views, etc. Isolate fuel in a devoted dry bag and/or rocket box. Don’t use small stoves on tables, as they are prone to spilling. Cooking on a fire It is important to consider local Leave No Trace practices. If not using a fire pan, dig fire pits in mineral soil below the high-water mark. Bury ashes by covering the fire pit. River corridors below tree line have plenty of driftwood, while tundra, above tree line, or glacial river sections have very little wood. Consider your route before ditching the stoves, and carry one emergency fire-starter kit per instructor and one per cook group. Collect firewood, and keep it under a tarp. In groups of two students, one is the head chef, and one is the fire attendant. To handle soot on cookware, pack an extra plastic bag per cook group, or try rubbing a thin coat of soap on the outside of the cookware before each use.
Helen Wilson Helen has over 15 years of writing and editing experience. A sea kayaking instructor and a yoga teacher, her passions include skiing, hiking, and hanging out with her husband and two dogs.
The River Educator Notebook is available at store.nols.edu. Kirk Rasmussen
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