I'm planning a canoe trip with my son. Are there special considerations for food, cooking, and menu planning when going on water as opposed to land?

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The biggest difference is that unless you will be portaging extensively, weight is not a problem. The canoe rather than your body will carry the burden, so you can be generous in your menu. Here are some tips:

Oranges, carrots, and onions are practically indestructible. Apples last well, but pack them carefully as they tend to bruise.

If you take bread, choose something with backbone, like sourdough or a hearty all-grain round loaf. Bagels hold up well, too. Fluffy bread will get squashed.

To protect crackers, carry them in a semi-rigid plastic container. If you use a container that's big enough for the entire lunch and pack it at the top of a pack, you won't have to root around at lunchtime.

If you are on a trip that has no portaging, a cooler is an option. On a recent canoe trip, we had steak and potatoes the first night out, and fresh eggs, bacon, and English muffins the following morning.

If you like fresh-baked goodies, take a baking device and indulge in biscuits, coffeecake, cake, or other delectables. There are mixes for the BakePacker (check www.adventurefoods.com and look for"Utr" and "Std" offerings) and for the Outback Oven (check www.backpackerspantry.com and look for Oven Foods under Pantry).

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