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Hi Larkan, over the years I've talked with many people ahead of their first camino Frances who feel they need to plan as if it was an expedition i.e. have a back-up plan for sleeping outdoors (mats/tents) and cooking (pots/cooker etc). The truth is that for 99% of the CF there are are good facilities and services every few hours at the most. It generally works best when you take as little emergency stuff as possible - actually the lighter load gives you the flexibility to change your distances to suit the options that you prefer as you walk along the way. And going at the beginning of April should be a good time - that should be too early for it to be overcrowded and experience any bed rush anxiety.Im heading out on my first Camino (Frances) at the start of April. Initially I was planning on bringing my Trangia/alcohol fuled camp stove with me but now I feel very nervous about it.
First things first, the best of luck to you.Im heading out on my first Camino
I think that this is key. The degree of these allergies is what is important and the foods that affect you.Also, i have a few allergies/restrictions and feel more comfortable cooking my own things
There are laws, set locally, about fires and stoves. While gas stoves are normally exempt I have never been able to get a definitive answer on whether my Trangia is compliant or not. It is common in parts of Spain for there to be a complete ban on fires for part of the year - including barbecues in campgrounds, as an example. After devestating wildfires last year I'd imagine more of these this year. In April in northern Spain, though, I'm not too sure.My fear is that I am not sure If I will be allowed to set up my stove
Thank you for your insight.Hi Larkan, over the years I've talked with many people ahead of their first camino Frances who feel they need to plan as if it was an expedition i.e. have a back-up plan for sleeping outdoors (mats/tents) and cooking (pots/cooker etc). The truth is that for 99% of the CF there are are good facilities and services every few hours at the most. It generally works best when you take as little emergency stuff as possible - actually the lighter load gives you the flexibility to change your distances to suit the options that you prefer as you walk along the way. And going at the beginning of April should be a good time - that should be too early for it to be overcrowded and experience any bed rush anxiety.
I've seen pilgrims (actually just the ultra long distance ones) carrying stoves but only ever saw one person using one (in a Galician Xunta albergue where the cookers weren't working).
Better IMO not to take a cooker but adapt to what is freely available along your route. So that means:
- choose to stay at albergues with kitchens where they are available and in your price range (which a guide like Gronze will show you, and often the comments will say how useful the kitchens are)
- take a plastic bowl/mug/container that you can use for warming food/drink in a microwave if that's all there is
- locate and use the shops/supermarkets in each town you stay to stock up with unrestricted foods and keep some of these on you for contingencies
- 'read' the camino and work out the best ways to adapt your life and eating arrangments to its rhythms. Pretty quickly you should find an approach that works for you.
Last year I walked a few weeks with a vegan. He really enjoyed cooking big veggie stews and inviting everyone to get involved - and we had some great evenings of that. But other times where he/we couldn't find a good kitchen we just made the best of the situation we were in: whether that was microwaving some stuff (there's quite a big range of microwave meals in Spanish shops now) and/ or sourcing an array of uncooked foods from the supermarket/shops - bread, salads, fruit, tinned foods, potato chips, ice cream (including vegan...), beer, wine etc etc . And then the next night we'd find a better place have an excellent cooked meal - and so it went on.
Cheers, tom
Thank you for your input, it was really something I needed to hear. As a fellow vegan it is nice to know that food problems/fears appear if you create them yourself, kind off. As you and many others have commented I will try to plan with plastic containers and microwave cooking! Thanks again!Hi Larkan, over the years I've talked with many people ahead of their first camino Frances who feel they need to plan as if it was an expedition i.e. have a back-up plan for sleeping outdoors (mats/tents) and cooking (pots/cooker etc). The truth is that for 99% of the CF there are are good facilities and services every few hours at the most. It generally works best when you take as little emergency stuff as possible - actually the lighter load gives you the flexibility to change your distances to suit the options that you prefer as you walk along the way. And going at the beginning of April should be a good time - that should be too early for it to be overcrowded and experience any bed rush anxiety.
I've seen pilgrims (actually just the ultra long distance ones) carrying stoves but only ever saw one person using one (in a Galician Xunta albergue where the cookers weren't working).
Better IMO not to take a cooker but adapt to what is freely available along your route. So that means:
- choose to stay at albergues with kitchens where they are available and in your price range (which a guide like Gronze will show you, and often the comments will say how useful the kitchens are)
- take a plastic bowl/mug/container that you can use for warming food/drink in a microwave if that's all there is
- locate and use the shops/supermarkets in each town you stay to stock up with unrestricted foods and keep some of these on you for contingencies
- 'read' the camino and work out the best ways to adapt your life and eating arrangments to its rhythms. Pretty quickly you should find an approach that works for you.
Last year I walked a few weeks with a vegan. He really enjoyed cooking big veggie stews and inviting everyone to get involved - and we had some great evenings of that. But other times where he/we couldn't find a good kitchen we just made the best of the situation we were in: whether that was microwaving some stuff (there's quite a big range of microwave meals in Spanish shops now) and/ or sourcing an array of uncooked foods from the supermarket/shops - bread, salads, fruit, tinned foods, potato chips, ice cream (including vegan...), beer, wine etc etc . And then the next night we'd find a better place have an excellent cooked meal - and so it went on.
Cheers, tom
Thank you for your input, it was really something I needed to hear. As a fellow vegan it is nice to know that food problems/fears appear if you create them yourself, kind off. As you and many others have commented I will try to plan with plastic containers and microwave cooking! Thanks again!
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