COVID-19 Ten steps to eating well on the road 1. Plot your route. Get a U.S./Canada road map and sketch it out. Do this even if you have your route memorized; it’s the first step in scheduling and planning the meals for your trip. 2. Set your schedule. On your map, mark out the approximate locations where you will be, when it’s time to stop and eat. Know yourself and be realistic. Some people can drive for six hours before they have a meal, while others will want to stop much sooner. 3. Research your recipes. Remember all of those questions that you just answered? Your answers will influence what kind of recipes you choose. (If you hate to cook and think that “variety” will mean different flavours of energy bars, keep reading. You’ll be surprised at the kinds of meals you can make on the road.) 4. Choose your equipment. This doesn’t have to be complicated. While more adventurous cooks may want to use a camp stove beside the highway, most people will do well with disposable utensils, dishes and napkins, a cooler and a can opener. Do be sure that you have everything you need on the road. 5. Plan your menu. This is a matter of deciding when you’re going to eat the meals which you’ve already chosen. You may want something simple for breakfast so that you can get going quickly in the morning, but be willing to spend a bit of time preparing your food at lunch or dinner. 6. Write your lists. What ingredients will you need? Do you need containers to portion out bulk foods, such as trail mix, or to organize supplies, such as utensils or napkins? (Don’t forget garbage bags.) 7. Buy what you need. Be sure you have enough of everything, but not too much. 8. Do your prep. Whether you need to cook and freeze portions, organize packaged food or something in-between, do it at least a few days in advance of your trip so that you’re not rushing to get it done at the last minute. 9. Start your trip. At the appointed time, hit the road. 10. Chow down. At meals and snack times, park, relax and eat! Sample menus for a three-day trip Breakfast Lunch Dinner Snacks Beverages WITHOUT A COOLER Day 1 Cold toast (pre-toasted) with banana and apple slices, drizzled with honey Cold pizza, lasagna or pre-made sandwiches (stored in cooler bag) Chicken salad sandwich (made in car) Bananas, strawberries, blueberries, other perishable fruit (stored in cooler bag) Pre-cut vegetables (stored in cooler bag) Bottled water, boxed juices, diet soda Day 2 Prepared muffins (butter optional) (stored in sealed bag or container with paper towels) Tuna salad (made in car) Bean and cheese burritos (made in car) Oranges, plums Day 3 Bagel with peanut butter Cheese ravioli with salt, pepper and (dried) parmesan Taco bowl (made in car) Pears, apples WITH A COOLER Day 1 No-cook oatmeal Sandwiches with deli meat and mustard or mayonnaise Cold rotisserie chicken Vegetables and dip, string cheese, crackers and cheese, bananas, apples, pears, oranges, plums, crackers, and peanut butter Bottled water, boxed juices, diet soda, milk, bottled juices, iced coffee Day 2 Breakfast tortilla Cold potato salad, coleslaw Salmon and mayonnaise sandwich Day 3 Bagel with cream cheese Three bean salad Cold pasta salad What about food? Ironically, it turns out that food doesn’t appear to be a route of transmission for COVID-19. To date, there is no evidence that the coronavirus responsible for COVID-19 is passed on through food, including food prepared by an infected person. Scientists are pretty confident that this won’t change. While the novel coronavirus is just that – new – research on other coronaviruses going as far back as the 1960s shows no evidence of coronaviruses being spread through food. (And if youdid eat food contaminated with a coronavirus, the stomach acid in your digestive tract would destroy it.) 40 | www.snowbirds.org
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