The cooking period starts with dinner, then breakfast and ends with lunch.. Cooks clean up their
own kitchen. There will be no separate cleaning teams. Each family brings its own dishes, cups,
and utensils. Rafts/families can choose if they will wash dishes or use paper plates and plastic
utensils. Paper and plastic can be burned in the fire pan.

Cooking groups should notify the person with kitchen assignmnent below if they will be needing
charcoal or other large quantities of food items such as extra oil for deep frying. The kitchen has
a small supply of flour, sugar, salt, and spices.

Those cooking dinner get the best tent spot. The rest of the group should help find the best
campsite for the cooks. 2005 Middle Fork trip, Steve Hurley will coordinate the kitchen.
George Leap will coordinate travel and shuttle.

Assignments:
1. Applicant: participant list, coordinate applications for rivers, river permits
2. Meals: organize meals/clean-up, buy oil, paper towels, spices etc. determine water requirment,
at least two water filters.
3. Travel: cars, shuttle, itinerary, hotels, camping and all associated fees
4. Kitchen: Propane Charcoal, stoves, lanterns and associated adapters, all cooking gear, tables,
wash buckets
5. Raft and Rentals: pick up and return rafts, raft gear i.e. straps, ropes, rescue equipment, water
jugs, reveiw of permit requirments
6. Misc.: Toilets and their cleaning, toilet paper, toilet box, chemicals for holding tank
7. Finances: record all expenditures and prepare final bills
8. River Float Plan: campsites, side hikes, purchase river books, information on specific rapids