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Name: Becky Stoker
Position: Sales Operations Manager
Where: Grand Canyon Rim to River to Rim hike via South Kaibab trail
Length + Difficulty: 16 miles with 4,800 ft elevation loss/gain. Difficult.
Best time: Spring or Fall
Brief summary: By far the best and most exhilarating way to experience the Grand Canyon is to actually hike down into the canyon. This hike is challenging but the views and feeling of accomplishment is well worth it! Start early (ie 4am is ideal) to beat the crowds and avoid the worst of the heat. I recommend descending the canyon via the South Kaibab trail to the river and then ascending via the Bright Angel trail. There is water at the bottom of the canyon and again halfway up the Bright Angel trail. The scenery and vistas along the South Kaibab trail are absolutely breathtaking and this hike is one that you will always remember!
As always, know your own limitations and don’t attempt to do the full hike unless you’re sure of your abilities. For more details check the NPS site: https://www.nps.gov/grca/planyourvisit/trail-distances.htm.
What to bring: Lots of water! Sunscreen/hat and food. Trekking poles are immensely helpful. Also, don’t forget your camera!
Klymit Gear Recommendations: I used the Klymit Dash pack for this hike and it worked great! It was just big enough to fit everything I needed for the day and so comfortable! Also, it would be super handy to bring along a V Seat so you have a cushy place to rest along the trail.
Gear: Static V Luxe SL
• Extra wide and extra thick the Luxe SL is super comfy and your arms never fall off the side of the pad when you’re sleeping.
• For as plush as it is, the pack size is crazy small! It packs down to just 9x7”.
• The one-way inflate valve makes this a breeze to inflate; compatible with the rapid air or the electric pump if you want to go that route!
• Bonus points for the fabulous blue color fabric. =)
Best for: Car camping or for those willing to carry a little more weight and pack size for an extra comfortable night’s sleep.
Recipe: : Quinoa and veggie dehydrated burrito meal
• 4 cups cooked quinoa
• 1 (14oz) can diced tomatoes
• 1 bell pepper, diced
• 1 can black beans
• 1 can corn
• 2 tablespoons taco seasoning
• Salt/pepper/spices as needed
Combine, quinoa, diced tomatoes, peppers, beans, corn and seasoning/spices in a large bowl. Mix thoroughly.
Spread evenly on a dehydrator tray and dehydrate at 135F for 8-12 hours until completely dry.
Store components together in an airtight container until ready to use.
On the Trail:
Add the quinoa mixture to a pot and add water to just barely cover. Bring to a simmer and stir often, adding more water if needed, until the quinoa is fully rehydrated.
Serve by itself or with a tortilla.
Makes 4 large servings.