GRAND CANYON by DORY - 21 DAYS

APRIL 11 - MAY 03, 2007

-------------------------- Lava Rapid - 1975 -----------------------

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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WED 11 APR

.......AUS-DEN UA# 0503 08:20 - 09:36

.......DEN-SLC UA# 0123 11:16 - 12:39

 

THU APR 12

........depart SLC for St George - noon

 

FRI APR 13

......coolers at Lee's Ferry - noon

 

SAT APR 14

.....PUT-IN

 

SUN APR 15

MON APR 16

TUE APR 17

WED APR 18

THU APR 19

FRI APR 20

SAT APR 21

SUN APR 22

MON APR 23

TUE APR 24

WED APR 25

THU APR 26

FRI APR 27

SAT APR 28

SUN APR 29

MON APR 30

TUE MAY 01

WED MAY 02

 

THU MAY 03

......TAKE-OUT- Diamond Creek

 

HOTEL: LUXOR VEGAS: Reservation #BSQYL

Thursday May 3, 2007 departing Friday May 4, 2007

Pyramid Deluxe Room has been confirmed, the total for your stay is $74.11.

 

 

FRI MAY 04

..........LAS-LAX UA# 1485 10:45 - 11:59

..........LAX-PDX UA# 0578 12:41 - 14:57

 

Rental car in Portland, Oregon:... full-size......$140

Hotwire itinerary: 4213569715 Hertz reservation D6072144524

Pick-up date :Fri, May 4, 2007, 2:00PM ...........Drop-off date Thu, May 10, 2007, 9:00AM

 

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CAST:

1) Jay Jensen

2) Doug Carlson

3) Roy House (works with Doug)

4) Chris Simon (Film-maker, Doug's friend)

5) Peter Lawson

6) Tatiana (Peter's daughter)

7) Lindsay Fallon (friend of Tatiana)

8) Mark Halliday

9,10) Sobek from Moab ( part time cooks?? take out at Phantom)

 

 

---------- FROM JAY'S AIRPLANE: 1987 -----------------------------

 

 

 

---------- FROM JAY'S AIRPLANE: 1987 -----------------------------

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

---------- FROM JAY'S AIRPLANE: 1987 -----------------------------

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

27 FEB:

Mark, Cheer up, I didn't say we were going to row the lake!!

We're going to hook onto Peter Lawson's motor rig. In fact we're going to hook onto Peter every chance we get even in the canyon, especially if the wind blows. Our goal is maximum fun with minimum effort. We just needs the days in case both of his motors fail, and we have to row the pig out. Also we want the option of layover days.

The actual number of days on the water is probably 16, with 4 layover days. It's 220 miles until we hit the lake so if we average 14 miles per day on river days that's a casual schedule. The current averages 4mph. We only need 3-4 hours per day on the river on river days to meet that schedule. That should leave the afternoons free even on river days, or if the weather is bad we can sleep in, and raft later, or stay put and wait till it clears, and go the next day. We don't want to be forced to raft in bad weather, better to medicate.

Great shot of Lava, we could run that hole, but not forward. We'd have to turn around and pull like hell to climb that wave. I got caught in cataract on a big one like that, the boat slid back down into the trough, turned sideways and rolled, only swam about a mile on that one!

Let me know what you do flight wise. Why not plan on staying at my house on the night of the 12th. We can blast off early on the 13th. Jay

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26 FEB:

Mark, we finally nailed down the dates. We need to be at the put-in the day before our launch which is April 14.

We'll camp there one night and launch the next morning. Our food will arrive from Flagstaff prepacked and chilled. We're sending our coolers and dry boxes to www.proriver.com check out the site. We're going with the gourmet rafting food pack, it looks pretty good, especially with cooks to prepare it for us. Lake Mead is so low that we cannot take out at Diamond Creek, mile 220. Instead we have to go across 60 miles of lake to South Cove. That will add two days.

We're looking at a twenty day trip. We'll be driving down all day on the 13th. You need to be in SLC on the 12th at the latest. We'll take out in the afternoon of May 3.I suspect we'll get a room in Vegas that night, and drive back to SLC the next day. You could fly out of Vegas on the 4th or SLC on the 5th.

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At PRO we know great food is a key ingredient of a satisfying river trip. We also know your time is precious. Given the option, you'd probably choose to hike a side canyon rather than hang back and make dinner. So our meals are designed to be healthy, delicious, and easy to prepare. Our ingredients are top notch; either you'll recognize the brand, or we'll provide you with healthy, pure, delicious foods far better than the leading brand. If you've ever packed food for an expedition, you'll love the ease of letting us do it for you. The PRO Menu Plan offers several delicious Sample Menus that you can adopt to save time and money. If you are willing to use one of our stock menus without changes, you qualify for the Supersaver Menu Planning Service for $10/day of your trip. We will work with you to be sure that you have supplies to match the needs of your group. Eight 2007 Sample Menus are linked at the bottom of this page for you to review. Food availability and cost changes constantly, and we change our offerings annually. The Custom Menu Planning Service allows you to combine our meals and ingredients to create a custom menu for your trip (for $20/day of trip). Make your selections from the wide variety of breakfasts, lunches, main courses, side dishes, appetizers, desserts and snacks listed in our Menu. To assist you in your decision making, main courses are rated as to ease of preparation, and meals and side dishes are grouped according to their level of perishability. Once you've chosen your meals, we plug them into the computer and provide you with a complete shopping list of food stuffs and supplies. You get two opportunities to revise your menu and shoplist. Before your launch you'll receive two printouts of your selections with recipes and helpful hints, organized in notebooks. You can buy and pack the food the way you like, or you can hire us to do it for you. With the PRO Food Buy & Pack we purchase the food, reduce packaging and carefully pack the food for you. We supply a put-in breakfast and take-out lunch, in addition to the meals that appear on the menu. The food cost for your trip is based on your actual menu and current food costs, and can include kitchen and toilet sundries. We offer two methods for packing food, which are detailed below. Whether we pack into your coolers and boxes, ours, or a combination, we work with you to be sure the overall volume of the food fits sensibly into your rafts.

FOOD PACK PRICES Are the sum of of three variables: 1. Menu Planning Service is $10 (Supersaver) or $20 (Custom) per day of the trip 2. Food Buy & Pack your choice: PRO Pack $390 Combo Pack $550 3. Cost of Food is based on the meals and supplies that you select, and includes kitchen and toilet sundries. An average cost for a full Grand Canyon trip is $18 per person, per day. Smaller groups typically pay more per person for food, while longer trips allow you to trim the per person charge. You are charged for exactly the grocery items you approve for your trip. ]

WHICH FOOD BUY & PACK BEST SUITS YOUR NEEDS? There are two great options: PRO Pack and Combo Pack The PRO Pack: If you are tight for space on your boats, this pack is for you. Similar items are packed together, much like your pantry. Condiments are in one box, breakfast supplies in another. Coolers are split into meat, dairy, and produce. Cans and fruit are in crates, durable vegetables in dry bags. Pros: The PRO Pack makes the most efficient use of limited storage space. Like items are packed together; for example - all the breakfast items are packed together, all the pasta is together, all the cookies are together. Your boxes empty evenly throughout your fleet. You're able to utilize fresh foods as they ripen, and respond to changes in the weather or your schedule. And the PRO pack is the least expensive option. Cons: Someone will need to pull specific supplies for each meal. Sometimes the exact supply is specified, and sometimes you are given the liberty to choose which kind of cookies you feel like eating. It takes more time initially for group members to identify whose raft has what, so shopping is more time consuming. You have to consolidate foods to make room for garbage.

The COMBO Pack: If you have a huge amount of space on your boats, this pack is for you. Dry & canned goods are packed in order by camp, and coolers are split into Meat, Dairy and Produce coolers. Pros: Canned and dry goods are quickly located in the Camp Box. Separate coolers for different types of food allows different temperatures in each cooler, and keeping the tomatoes all together makes the cooler pack more efficient. Cons: The food occupies more dry box space than the PRO Pack and allows less ease of meal re-scheduling. There is no obvious place to store leftovers and unused supplies from the camp box if you convert that day's box to a garbage container. It requires more time for our Food Packer to separate food stuffs into meals and pack them as efficiently as possible, and so, costs more. WHAT'S NEW FOR 2007 The 2007 Menu includes The Rafting Gourmet. These new entrees and sides take more culinary skill, but if you love fine food, you'll love them. We've been testing the recipes in the PRO warehouse and they're YUMMY. On the other end of the spectrum, If you're OK eating beans/rice and PB&J, you can save money and time with the new El Cheapo Sample Menu. It is a minimalist menu for those who would rather not have leftovers, and who are willing to eat whatever is provided until it is gone. For a full trip the El Cheapo costs under $12 per person per day. We encourage you to adopt one of our Sample Menus so that you qualify for the straightforward Supersaver Menu Planning Service. Our Sample Menus are tested repeatedly on the river and incorporate everything we know about providing excellent Grand Canyon fare. And we've been doing it for a while. If you prefer to choose exactly what meals to have and when, our Custom menu system offers flexibility in meal planning. You can choose each side dish, appetizer and dessert independently from the entree. You can even create your own recipes, by putting together our options. Every meal and dish is available at any time; you can have omelets for dinner and PB&J for breakfast---just say so!

PRO ICE PRO offers solid, long-lasting ice, available ONLY with a PRO food pack from March until October. We freeze super-cold ice directly into our coolers, and into yours when you send them to us early enough (two weeks freeze-time is needed). Solid ice, and a pre-frozen cooler, lasts far longer than block ice which contains air pockets, cracks and impurities. The process of making PRO Ice takes time, as we freeze three layers to give us a flat food-packing surface. For a Grand Canyon trip we fill the cooler about 2/3 full, and plastic grates on top of the ice keep your food from sitting in melt-water.

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We're going with the gourmet rafting food pack, it looks pretty good, especially with cooks to prepare it for us. Lake Mead is so low that we can't take out at Diamond Creek, mile 220. Instead we have to go across 60 miles of lake to South Cove. That will add two days. We're looking at a twenty day trip. We'll be driving down all day on the 13th. You need to be in SLC on the 12th at the latest.

We'll take out in the afternoon of May 3. I suspect we'll get a room in Vegas that night, and drive back to SLC the next day. You could fly out of Vegas on the 4th or SLC on the 5th. We had to plan on the time it takes to row the boats all the way if needed. The commercial guides with no hiking and no layover days can do it in 12, ten hour days of rowing to Diamond Creek. Out of shape guys like us would take an additional 3 days, throw in a couple of layovers days and you're at seventeen, add two for the lake and you're at 19. By that time you've shot that work week so why not take another day?

21 days is the legal limit to be in the canyon.

The mix of people looks good: you, me, Peter Lawson, his 24 year old daughter, and her friend, a gal who shoots documentaries, Roy House and Doug Carlson. This long a gourmet trip goes for $4000 commercially. With the extra days, and the cook costs we're looking at $700 each approx.

There is a river guide and a river hiking guide you may want to get used from Amazon, Colorado river briefs by Linda Lou Lindermann, and River hikes by Tyler Williams.

Also we will need major gortex and polypro. The water temp will be 45 degrees. Wet suit booties and gloves mandatory. The goal is to never tip, but we will get splashed…a lot. I'm bringing a standup tent.

If I can get cots through the Dory hatches we'll sleep on them, screw sleeping on the ground, I've got pads if that does not work, just bring a bag.

The tent is big enough for a table and chairs inside, also a propane heater for the tent and a blaster for hot water showers,

no waiting for sun showers, which would not work if cloudy. Temps if sunny should be in the high 80s, but it could rain or even snow, bring whiskey.

Jay

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14 FEB:

Grand Canyon trip is cooking as in hiring two gals to cook for us. They get a trip out of it valued at $5000. We may have to pay them, but not much.

Also we've got a commercial food outfitter lined up, they will ice the coolers, and number the meals by day, all we bring is personal drinks and snacks.

Cost is $20 per day. Take a look at www.proriver.com if you have your heart set on something, let me know.

Peter Lawson and I will probably take a trip through cataract canyon in the next three weeks to test out the new tubes, motors, and enclosure on the snout rig.

Jay

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04 OCT 2006

You and Doug could take turns in the dory, either rowing or leaning or the barge, either driving or relaxing.  I will need someone upfront in the dory in the big stuff in order to lean into the waves. The Dory has a bottom ballast tank that hold 25 gallons which really helps. ( Mainly because it is insulated and keeps your beer really cold!)

Jay

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31 JUL 2006

From Jay Jensen:

I've got a Grand Canyon permit for April 14 2007.  I only waited for twelve years to get it! The list is over 7000 people long and no new applications are being accepted. We're looking for a few good men, kick it around.

The supply boat is a 25 foot J-tube barge powered by two Yamaha 25 hp four stroke sail boat motors, nice and quiet. Full galley with 110 volt inverters for on the go margaritas. Fresh produce, and meat in 4ft by 6 ft ice chests all the way for 12 days on the river. Play boats include my white water dory, and several catarafts. People can hop back and forth from boat to boat depending on mood.

The Grand is mostly flat 225 miles with 2000 ft of drop. 1000 in the grade and 1000 in named rapids. The plan is to motor the flats, hooking the play boats onto the barge, and cut them loose for fun in the rapids. Mucho non moving days for hiking, and imbibing. Screw playing in the water, its 50 degrees and does not warm up.  Better to hike slot canyons and have layover days, especially in April. Should average 65-75 degrees. We want to limit the group size to 10-12 max. That way we can get the better camp sites. 

Costs should run $350 to $500 per person. Painless Privates, a company in Flagstaff provides a gourmet meal program, all packaged and delivered at the river.  All you do is load the coolers and start popping tops, chilled of course! 

There are new time rules on motor trips, since we're got row boats it may not matter but it looks like we'll be off lake Mead on April 29 at the latest. We cannot take out at Diamond Creek since the barge is to large. You could fly out of Vegas if time is tight. I'd add another day just in case.

The supply boat is a 25 foot J-tube barge powered by two Yamaha 25 hp four stroke sail boat motors, nice and quiet. Full galley with 110 volt inverters for on the go margaritas. Fresh produce, and meat in 4ft by 6 ft ice chests all the way for 12 days on the river. Play boats include my white water dory, and several catarafts. People can hop back and forth from boat to boat depending on mood. The Grand is mostly flat 225 miles with 2000 ft of drop. 1000 in the grade and 1000 in named rapids. The plan is to motor the flats, hooking the play boats onto the barge, and cut them loose for fun in the rapids. Mucho non moving days for hiking, and imbibing. Screw playing in the water, its 50 degrees and does not warm up. Better to hike slot canyons and have layover days, especially in April. Should average 65-75 degrees. We want to limit the group size to 10-12 max. That way we can get the better camp sites. Costs should run $350 to $500 per person. Painless Privates, a company in Flagstaff provides a gourmet meal program, all packaged and delivered at the river. All you do is load the coolers and start popping tops, chilled of course!

Best bet is to fly into SLC (probably on the 12th) and drive down with most of the crew. Peter will meet us at the put in with the barge. We'll take out at Mead so if you were on a schedule you could fly out of Vegas, or drive back to SLC. Dave Nelson is the only one on the fence with a new job.

Jay