Sunday, 21 November 2010
Desert catering relies on a fair amount of improvisation and resourcefulness. Whilst out there, away from all shops and supplies for 12 days, our expedition will be well fed by SAIG Travel. On a previous trip in Libya, we took one freshly butchered sheep and a second live one, for slaughter half way through the Expedition. This process works very well ensuring fresh meat most days, supplemented by bread made on an open fire, various vegetables and water drawn from wells scattered across the desert. It is a way of life that has changed little in a thousand years and the one thing that separates the tourists, with their cans of convenience food, from the overland traveller, intent on living the life of the locals on their level. However, it is still wise to pack a few Muesli Bars - just in case!
Further details of the 2011 Long Range Desert Group revisited trip here.