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[pct-l] Where is Eric Ryback?



Who can tell me anything about Eric Ryback? Amazon.com got me a copy
(out of print) of The High Adventure of Eric Ryback, Canada to Mexico on
Foot, and it was a wonderful, easy, good read. Loved it and am
exceedingly curious as to what he's done since his adventure of hiking
the PCT in the early 70's at 18 yrs. of age. Per his book, he was the
first to do the entire PCT. Many, many miles had yet to be laid out.
Wonderful book...I'm ready to hit the trail! Where is he now? JoAnn
Michael
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Cc:            pct-l@edina.hack.net
From:          Owen Kittredge <owenk@quiknet.com>
Date:          Sat, 18 Mar 2000 20:36:09 -0800
Subject:       Re: [pct-l] salt
Content-type:  text/plain; charset=us-ascii

>
>
> >Here's an interesting article discussing the differences between refined and
> >unrefined salt.
> >

This sea salt crap reminds of the "70s" when everything that was organic was good for you.  Hell 10/30W motor oil is organic but I sure a hell would not drink a quart.

The salt that we by in the store has come from sea! Last month, last year, or last +/- 200 million years ago.

my rant

Owen K

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Cc:            pct-l@backcountry.net
From:          Owen Kittredge <owenk@quiknet.com>
Date:          Sat, 18 Mar 2000 20:44:43 -0800
Subject:       Re: [pct-l] Various useful/less comments
Content-type:  text/plain; charset=us-ascii

Has anyone tried freezing with dry ice?  I use to work in the environmental
clean up industry and I would freeze soil samples with dry ice for transport on
aircraft (without he dry ice). The samples were then placed in a standard ice
chest shipped and 3 days later the labs would complain that the samples were so
frozen that a sample could not be analyzed.

I would think that you could freeze meat, rap it in a insulating material and it
would keep for days.

Owen K

ROYROBIN@aol.com wrote:

> In a message dated 3/17/2000 Dave Stockton writes:
>
> << buy about a pound and a half of hamburger,
>  then ask them to rewrap it in 1/2-lb portions
>  and freeze it.... Two days later the last portion
>  was still partially frozen, despite S.Cal temps,
>  and my stews were much more satisfying (read:
>  fantastic!) those evenings. >>
>
> Be really cautious about eating partially thawed meats.  My son, Brian, used
> some in his spaghetti sauce a few years ago on a Sierra hike, and has never
> been sicker in his life.
> * From the PCT-L |  Need help? http://www.backcountry.net/faq.html  *

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