How to Keep Kosher While Backpacking in South America

When we think of traveling on vacation to far distances in today’s day and age, the mere thought of an uncomfortable journey almost seems unfathomable. We are used to the highest level of service and, thanks to technology, the world at our fingertips. From kosher mountaintop resorts to kosher cruises in the Mediterranean, the discerning frum traveler can experience luxurious vacations. But for those who would rather get away from it all to hike and climb on foot through uncommercialized trails in South America, backpacking is the adventure of choice. Faced with a daunting trek through remote wilderness, how does a frum backpacker keep kosher in the South American wilderness?

Deep in the heart of Peru, during a tumultuous and invigorating week long trek up to Machu Picchu, a group of frum backpackers stop to set up camp for the night. The weary travelers have been removed from the world outside of their camp for days. They have lived without electronics, running water or ‘normal’ food for almost an entire week. Having just traveled for days on end, these weary backpackers are ready for a nice, warm kosher meal. You may ask: How can a group of amateur travelers prepare a hearty, healthy kosher meal to energize them during their journey? Their belongings, strapped to their backs, some weighing over 40 pounds, consist of tallis and tefillin and very few articles of clothing, in order to make room for the food they’ve brought along: filtered water, instant noodles, dried salami, eggs, avocados, apples, bananas, among other locally grown fruits or vegetables. A gas can, a small pot or two and a couple of matches, and within twenty minutes, dinner is served.


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