White Water Rafting & Adventures Blog

Rafting the Rogue River is one of the best adventure vacations you can find. It's warm, lightly surging waters are challenging yet accommodating.

There are moments in a trip where a guide gets tense and quiet as they come around a bend in the river. You see the signal to pull over being passed down from boat to boat and, one by one, each guide directs their raft into an eddy on the side of the river. They hop off, go tie up the boat, and come back to announce:

"We're going to scout a rapid."

Yes, you got a pack list with everything you absolutely need...but here's a few extra things you might not have known you wanted out on the river!

A five-day journey into the thought process of human cleanliness in the wilderness.

Pre Trip:Take a long shower! It'll be the last one for a few days. Better trim your nails too! Need a shave? This is the day to do it!

Day 1:

A Dutch oven is defined as a cast-iron kettle with a tight cover used for baking in an open fire; a metal shield for roasting before an open fire; a brick oven in which cooking is done by the preheated walls; and a heavy pot with a tight-fitting domed cover.

During my childhood, my father was fond of reminding me, “we’re going for a hike, not a fashion show.” As a (more or less) grown-up raft guide, I think I’ve come to understand his impatience with my pre-adventure sartorial indecision.

Warm, buttery biscuit, gooey overeasy egg, rich cheddar cheese, and hearty sausage, all melded together in one incredible sandwich. What more could you want after waking up to a cool, refreshing morning at camp? I found this recipe on The Jelly Toast blog, and it's a keeper! 

Grilled cheese sandwhiches are delicious any time of day, week, or year, but they are especially delicious after a long day of hiking, rafting, or any other activity that leaves you feeling tired and accomplished.

Dutch Oven Chocolate Pudding Dump Cake

You may have figured out by now that we love cooking with a dutch oven. And we want to share that love with you! Below is a recipe from Everyday Dutch Oven that we whip up on many of our trips.

Highly regarded as the "best beer bread on Earth" from our very own Tom Scarborough, river guide & outdoor extraordinaire, we prepare this recipe for guests on our river trips. Now you can make this bread anytime you want, which might be often because it is incredible. Enjoy! 

Ingredients

“…[the river] It’s brother and sister to me, and aunts, and company, and food and drink, and (naturally) washing. It’s my world, and I don’t want any other. What it hasn’t got is not worth having, and what it doesn’t know is not worth knowing.” – Kenneth Grahame The Wind in the Willows

Species: North American Black Bear

Trip: Middle Fork Salmon, Rogue River

Habitat: Forests of North America