 |
|||
|
|||
 |
|
|
|
|||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||
|
||||
The side hiking opportunities in the Grand Canyon can be some of the most rewarding and memorable aspects to one's trip -- hiking up dry slot canyons, exploring creeks, caves, and historical ruins just to name a few. Although all of our trips offer side hiking opportunities, we have designated the "Hiker's Discovery" trip for the hiking enthusiast in you. The Hiker's Discovery trip has been stratigically placed in the cooler months of early April and late September to take full advantage of the moderate daytime temperatures. There are some side hikes that are not even attempted during the hot summer months that are perfect during the shoulder seasons. The Hiker's Discovery is also our longest trip available which allows more time designated to hiking. This might be the perfect trip for you if you desire to hike as much as possible; are in good physical condition and have hiking experience; not afraid of heights, exposure or pushing yourself to the max; are willing to get up early or get to camp late in order to maximize hiking time.
|
||||
|
||||
|
||
Lynn spends his off season in
Sacramento, California with his wife, Liz. He
enjoys traveling and recently went on an excursion to
Italy with Liz. His favorite hobby is photography and he
has been using many of his Grand Canyon
photos to create postcards, greeting cards and
bookmarks. We encourage you to take a look at his
online photo gallery of some of his beautiful Canyon
shots.
www.lynnmyersphotos.com.
(photo submitted by Mike Ullner,
7x repeat passenger)
|
||
|
|
||
On a river trip we use our dutch ovens for everything
from frying pans to woks. What they are made for is
baking food around a camp fire using camp fire
coals. Using a shovel you reach in to the center
of the fire and pull out the hot coals. Then make a
pile of coals and put the dutch oven on top of
them. Finally, after the lid is on, put more on the
top (that explains the big lip on the lid).
This takes a lot of practice because you have to learn how to regulate the heat. We do not use camp fires on the river most of the time and almost never for cooking. Today we use charcoal briquettes or propane stoves for all of our cooking. Baking in a Dutch oven with briquettes makes it easier to learn how to regulate the heat and timing. For a 14" Dutch oven, use 30 briquettes (10 on the bottom and 20 on the top). Most of the coals need to be placed in a ring on the outer most circumference of the Dutch oven (top and bottom) leaving a few for the center. If you want to give dutch oven cooking a shot, here is the recipe for one of our most popular dutch oven recipes on the river. Here is what you will need for Green Chile Casserole: First, start the coals because they will take about 15
minutes before they will be ready (a powdery white).
While
your coals are getting ready, you can begin preparing
the food by grating your cheese. You can combine
both types in one bowl. Dice and sauté your onion in a
little olive oil with the spices. Whip the eggs in a bowl.
Next, grease your Dutch oven heavily with a little olive
oil left pooling in the bottom. With this amount of
ingredients you should be able to do three layers of
everything. Place a layer of tortillas on the bottom to
soak up the
olive oil and help prevent any burning. Start layering
green chilies, onion, cheese and egg. Stay in this
order for all three layers. Place your coals for the
bottom and set your Dutch oven on them. Make sure
your
lid is on firmly and put your coals on the lid. In about
45 minutes you will begin to smell the food cooking.
In about
one hour lift the lid and you should see
a nice golden brown crust forming on the top. Take the
lid off (without dumping coals in the Dutch oven) and
remove from bottom coals. Let cool for 15 minutes
before
serving. Sour cream goes well as a garnish. (photo
by Loren Romley, AzRA guide)
|
||
|
|
||
The 2007 season brings new management
to
AzRA.
Rob Elliott, owner and President of Arizona Raft Adventures and Grand Canyon Discovery is preparing to carry on family tradition. Rob purchased AzRA from his father in 1974 and is now prepping his daughter, Alex Thevenin, to run the family business sometime in the next few years. Alex, an 8 year Grand Canyon river guide, loves the Canyon and is excited for the future that lies ahead. Her husband Fred Thevenin, a 21 year GC Canyon river guide, complements her as they step into management positions. They are joined by a third manager, Dennis Smoldt, who completes the team. Dennis is from Moab, Utah where he gained management experience working for another river company. (photo of Alex and Fred Thevenin, by Rob Elliott) |
||
|
|
||
If you have a priceless photo from your trip and would
like to share it in the next issue of The V Wave,
please
email your photo to info@azraft.com. This issue's
photo was submitted by AzRA Discovery guide, Lynn
Myers.
|
||
|
|
|
|
We would like to thank those who opened and read our first annual e-newsletter sent last January. We had over 1500 customers open the newsletter! We hope you will choose to continue receiving this publication so that we may keep in touch throughout the years. In fact, we would greatly appreciate your input and if you have suggestions for future newsletters or have stories or photos to share, please drop us an email. All suggestions are welcome. (Arizona Raft Adventures and Grand Canyon Discovery are concessioners under contract with the U.S. Government and administered by the National Park Service.)
See you downstream!
Arizona Raft Adventures and Grand Canyon Discovery
email:
info@azraft.com
phone:
800-786-7238
|
|
