Colorado Trail
July 2020
After postponing my Pacific Crest Trail plans in March, I had lots of time on my hands. I decided to hike the Colorado Trail. No permits were needed, there were no COVID-19 closures, and 500 miles felt like a good length. It was the perfect option.
It’s typical to hike it southbound, from Denver to Durango, and to start in July. That’s exactly what I did. And I found a friend to join me. We experienced everything from a three-day downpour to sunrise on the 14,000-foot San Luis Peak to swimming in alpine lakes.
What I did to prepare
Since I had spent so much time preparing for the Pacific Crest Trail, I had the gear and most of the food I needed. I ordered more snacks like protein bars and chips. I did some research on the Colorado Trail and what to expect, and I made a spreadsheet of our six resupplies: how long each stretch was, how many days it would take us for each one, and where to send the boxes.
What I’ll do differently next time
Despite the countless hours I dedicated to cooking, dehydrating, and vacuum-sealing, my food didn’t taste good. My mistake was in cooking each ingredient separately and combining them after they were dehydrated. Next time, I’ll use recipes. That way, everything will be thoroughly cooked and better seasoned.
What I learned
Over 5 weeks, 500 miles, and 100,000 feet of elevation change, I learned that I am capable: of hiking 20 miles a day, of cooking food to satisfy hiker hunger, of judging situations responsibly, and of keeping myself safe. The trail threw almost all the elements at me: rain, lighting and thunder, heat, and cold. I lived to tell the tale. My youth didn’t make me any less able than the other hikers on trail.