dining in the shadow of lewis and clark – cycling, travelPosted: July 15, 2015
The book “Undaunted Courage” chronicles the 38 man Lewis and Clark expedition to new and marvelous places. Some 200 years later on my bicycle I chanced to follow their steps for nearly 200 miles along the mighty Missouri river.
Expecting to live off the land, Clark and his crew were all expert hunters and brought with them 400 pounds of lead to make bullets and the following food supplies:
150 pounds portable soup ( bouillon )
3 bushels rock salt/spices
30 kegs of spirits
The expedition also traded with the native Indians for squash, venison and fish along the Missouri, but after thirty miles on the trail we found “Trail Smokehouse” – and learned Missouri is barbecue.
Funny how a great sandwich and a glass of dark beer can energize a fellow. The river was very high, and one section of the trail was flooded taking us about five miles around through mud and water before we finally rejoined the trail. At the end of the day nothing says sixty miles through 90 degree heat like a frozen Margarita.
In the morning it was waffle house and grits… ( I was born in the South after all ) It reminded me of Lewis writing in his journal about using the last of the butter, or his first taste of buffalo. Near Rocheport where the eagles and hawks soar over the river near the cliffs you can ride up, park your bike and get a fresh pizza made in his outside wood oven.
The expedition found the bugs so thick that they often smeared their skin with grease or sat in the smoke of their fires. We had deep-woods Off, but this little gem of a restaurant had tents for shade, and giant outdoor fans to create a gentle breeze to keep the heat and bugs away.
Clark’s team went through lean times, where they were forced to trade for horses and dogs from the Indians to eat, or the river was so dangerous that they had to wait until it subsided before continuing on. We had missed the rain, but the river was racing by full of trees and other obstacles. It wasn’t all hard times, when fruit and berries were in season, Clark and his men enjoyed berry tarts, or Morel mushrooms. Near Jefferson City after the hottest day we found a little place “Prison Brews” with a motif like an old prison. In it they brew some fine beers, but most importantly – make their own root-beer. I had that first.. what a way to start a meal.
They had a fine Stout that Jan enjoyed and my Blue Cheese Burger proved, life in Missouri can be pretty fine.