39.11242071021479°N 110.10915238352361°W

Green River — UT

Green River Town Reach

About ten miles of flatwater connecting Gray Canyon to Labyrinth, with one critical feature — the Tusher Diversion Dam and its 2017-rebuilt center-channel boat chute roughly three miles below Swaseys.

10 miles Class I–I 1 days

Flow USGS 09315000 Green River at Green River, UT — the key gauge for the entire...

Season Apr, May, Jun, Jul, Aug, Sep, Oct

Duration 1–1 days (typical 1)

Permit No permit required

Shuttle 8 mi — 0.3 hrs

Logistics Full expedition planning required

Overview

Ten miles of flatwater through the broad valley of Green River, Utah — the connecting reach between Gray Canyon and Labyrinth, mostly shuttled past, occasionally floated as a town stretch.

The town reach of the Green River — approximately 10 miles of slow flatwater from Swaseys Boat Ramp at the foot of Gray Canyon down through the town of Green River, Utah, to Green River State Park. The single most important feature of this reach is the Tusher Diversion Dam, sitting roughly three miles below Swaseys and just over six miles above town. First built in 1913, the old weir was a notorious keeper hydraulic that forced every party to portage or take their chances over rebar-studded concrete. In 2017, after years of advocacy by American Whitewater and the Utah Rivers Council, the dam was rebuilt as a stair-step grouted-riprap structure with a 25-foot boat chute set in the center of the channel and a state-secured 147 cfs in-stream water right to keep the chute running. Boaters now run the chute straight down the middle. Scout from river right (private property — be respectful, do not trespass past the river bank). Even with the engineered chute, this is a manmade structure: approach with caution, expect splashy water in the chute, and stay clear of the rebar-studded rubble that flanks the right side and the boulder debris from Tusher Wash on the left. Outside the dam, the reach is character-free — canyon walls drop away above Swaseys; the river enters the broad open valley framed by the Book Cliffs to the north and the San Rafael Swell to the southwest. Passing under the I-70 and US-191 bridges, the reach connects two very different river experiences — the technical pool-drop water of Gray Canyon above and the wilderness float of Labyrinth Canyon below. No camps, no permits, no canyon — just the dam, the bridges, the current, and the agricultural valley on either bank. The take-out at Green River State Park sits at the head of a hundred-yard stretch of East Main Street that holds the entire post-trip routine in one walking radius: the John Wesley Powell River History Museum (River Runners Hall of Fame), the River Terrace Inn (lodging on the bank of the river), and the Tamarisk Restaurant (riverside diner with windows looking back at the water you just got off). Park your boat, walk the block.

Trip styles: transit, short town float
Ideal for: shuttle-only transit, short town floats, anglers on the lower Green, early-season warm-up paddles
River type: flatwater, town reach

10 miles

1 days typical

Flows & Hydrology

USGS Green River at Green River gauge (09315000) reads this reach directly — the key gauge for all of the lower Green.

Seasonality

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Year-round runnable; flows controlled by Flaming Gorge releases and seasonal runoff.

Geology

The river is in its post-canyon valley reach here — out of the Cretaceous shales of Gray Canyon, into the open valley between the Book Cliffs (Mesaverde Group) to the north and the San Rafael Swell to the southwest. The Wingate-bearing Triassic stack returns downstream as the river enters Labyrinth Canyon.

Rock Record

Mancos Shale

Mesaverde Group

Province

Colorado Plateau

Rock types

sandstone · shale

Logistics

No permits, paved shuttle (~15 min), put in at Swaseys, take out at Green River State Park. The one item that's not a logistics afterthought: the Tusher Diversion Dam at mile ~3. Run the boat chute straight down the center of the channel. Scout from river right. The 2017 rebuild made this safe at normal flows; the structure was a portage-or-die hazard for a hundred years before that.

Gear

Camp Kitchen

On a seven-day trip, you'll cook roughly 20 meals on a folding table in the sand. The constraint isn't ambition — it's ice management. Days one through three, you have real cooler capacity. Days four and five are the transition zone. Days six and seven are pantry cooking.

The best river cooks plan backward from the last night. If your final dinner is still good — not just edible, but genuinely good — the trip ends on a high.

Dinner Ideas by Trip Day

Night 1 · Fresh

Ribeye with Grilled Peppers

Night one. Fresh cooler. Cast iron over charcoal. The best steak you'll eat all week.

Night 2 · Fresh

Green Chile Chicken Tacos

Marinated at home, grilled in camp. The best taco night on the river.

Night 3 · Transition

Dutch Oven Lasagna

Real lasagna. Dutch oven. Day 3 of a river trip. It works.

Night 4 · Transition

Thai Coconut Curry

One pot. Canned coconut milk. Twenty-five minutes. The transition meal.

Night 5 · Transition

Cast Iron Pizza

Pizza dough holds for five days. Cast iron and charcoal do the rest.

Night 6 · Any

Pasta Puttanesca

Every ingredient is shelf-stable. Day 6 dinner that doesn't taste like day 6.

Night 7 · Pantry

Black Bean Rice Bowls

Canned beans. Rice. Cumin. Lime. Whatever's left. The last night done right.

The night-one showstopper. Thick-cut ribeyes seared in a screaming-hot cast iron over charcoal, with halved bell peppers and onions charring on the grate alongside. This is the meal you cook while the cooler is still cold and the group is still clean. Finish with flaky salt and a squeeze of lime. It takes ten minutes and sets the tone for the whole trip.

Time: 25 min
Serves: 6–10
Heat: Charcoal
Difficulty: Simple

Ingredients

8 steaks, 12-14 oz each ribeye steaks, patted dry, salted 30 minutes before cooking
6 large, mixed colors bell peppers, halved and seeded
4 large yellow onions, cut into 1/2-inch rounds
3 tbsp olive oil
to taste flaky salt
to taste black pepper
4 limes, halved
1 head garlic, whole cloves, smashed
4 tbsp butter

Method

Light charcoal in the fire pan 30 minutes before cooking. Let it ash over to medium-high heat. While it heats, pull steaks from the cooler and salt generously on both sides.
Set the grill grate over the coals. Toss pepper halves and onion rounds with olive oil, salt, and pepper. Place cut-side down on the grate. They'll need 10-12 minutes total, turning once.
Heat the cast iron skillet directly on the coals or grate until it's smoking. Add a thin film of oil.
Sear steaks 3-4 minutes per side for medium-rare, depending on thickness. In the last minute, add butter and smashed garlic to the pan and baste the steaks.
Rest steaks on cutting board for 5 minutes. Finish peppers and onions — they should be soft and charred at the edges.
Serve steaks whole or sliced against the grain. Pile peppers and onions alongside. Finish with flaky salt and a squeeze of lime.

Field Notes

Salt the steaks before you set up camp — by the time you've rigged the kitchen, they've had their 30 minutes. The cast iron needs to be genuinely smoking before the first steak goes in. If it's windy, position the fire pan so you're shielded and the coals stay hot. In desert heat above 100F, pull steaks from the cooler only 10 minutes ahead — they'll come to temp fast. Keep a spray bottle of water nearby for flare-ups from the dripping fat.

Pre-marinated chicken thighs grilled over charcoal, sliced thin, and piled into warm flour tortillas with crunchy cabbage slaw and crumbled cotija. The marinade does all the work at home — lime, cumin, garlic, and green chile — so in camp you just grill and assemble. This is the meal that makes people stop what they're doing and walk over to the kitchen.

Time: 35 min
Serves: 6–10
Heat: Charcoal
Difficulty: Moderate

Ingredients

5 lbs (about 20 thighs) boneless skinless chicken thighs, pre-marinated and frozen flat in bags
1/2 cup (about 6 limes) lime juice, juiced at home for marinade
2 tbsp cumin
8 cloves garlic, minced into marinade at home
2 cans (7 oz each) roasted green chiles, one can in marinade, one for topping
3 tbsp olive oil
1 tbsp salt
24 large (8-inch) flour tortillas
1 small head green cabbage, shredded thin at home, bagged
8 oz cotija cheese, crumbled
4 limes, quartered for serving
1 bottle hot sauce
1 bunch cilantro, roughly chopped

Method

Light charcoal in the fire pan 25 minutes before cooking. Pull the marinated chicken bags from the cooler — they should be thawed and cold, not frozen.
When coals are ashed over, set the grill grate and oil it lightly. Lay chicken thighs flat on the grate. Grill 5-6 minutes per side until charred and cooked through (165F internal, but thighs are forgiving).
While chicken grills, warm tortillas directly on the grate edge — 20 seconds per side, just enough to get them pliable and lightly charred. Stack and wrap in a clean towel to keep warm.
Rest grilled chicken for 3 minutes, then slice against the grain into strips.
Set up the assembly line: sliced chicken, warm tortillas, shredded cabbage, cotija, green chiles, lime wedges, and hot sauce. Let people build their own.
For the slaw, toss shredded cabbage with a squeeze of lime juice and a pinch of salt right before serving.

Field Notes

The key to this recipe is the frozen marinade bags. They keep the cooler cold on day 1 and produce perfectly thawed, deeply marinated chicken by day 2. If it's extremely hot (105F+), check the bags on the morning of day 2 — they may thaw faster than expected. Don't skip the towel for the tortillas; they go from warm and pliable to stiff and cracked in two minutes of desert air. If it's windy, the charcoal will burn hot and fast — watch for flare-ups from the marinade dripping.

Proper lasagna built in a 12-inch Dutch oven over charcoal. Layer no-boil noodles, pre-made meat sauce (frozen flat in gallon bags at home), ricotta, and mozzarella. Charcoal on top and bottom, 45 minutes, and you pull out something that shouldn't be possible at a sandbar camp. The meat sauce freezes flat and doubles as an ice pack for the first two days.

Time: 75 min
Serves: 6–10
Heat: Dutch Oven Coals
Difficulty: Involved

Ingredients

2 gallon bags (about 6 cups total) pre-made meat sauce, made at home, frozen flat in gallon bags
1 box (12 oz) no-boil lasagna noodles
15 oz container ricotta cheese
1 lb mozzarella cheese, sliced or shredded
4 oz parmesan cheese, grated at home
1 egg, mixed into ricotta
1 tbsp Italian seasoning
to taste salt
1 tsp red pepper flakes
1 tbsp olive oil

Method

Light charcoal 30 minutes ahead. You'll need about 24 briquettes — 8 underneath and 16 on top for even baking at roughly 375F. While coals ash over, prep the layers.
Oil the inside of the Dutch oven. Mix the ricotta with the egg (if using), Italian seasoning, and a pinch of salt in a bowl or bag.
Build the layers: Start with a thin spread of meat sauce on the bottom. Lay no-boil noodles over it, breaking to fit. Spread half the ricotta mixture. Add a layer of meat sauce. Repeat: noodles, remaining ricotta, meat sauce. Top with mozzarella and parmesan.
Set the Dutch oven on the bottom coals. Place the lid on and arrange remaining coals on top. The ratio matters — more heat on top prevents burning the bottom.
Cook 40-45 minutes without opening the lid. Resist the urge. After 40 minutes, crack the lid to check — the cheese should be bubbling and starting to brown.
Remove from coals and let rest 10 minutes before cutting. It needs this time to set or it'll be soup.

Field Notes

The coal ratio is everything. Too many coals on the bottom and you'll scorch it. Roughly 1/3 underneath, 2/3 on top. In windy conditions, position the fire pan in a sheltered spot — wind cools coals unevenly and you'll get hot spots. If you're cooking on sand, clear the area thoroughly first; sand gets everywhere when the wind picks up, and nothing ruins lasagna like grit. Bring a lid lifter or channel-lock pliers — the lid will be 400 degrees. Start the charcoal earlier than you think. Dutch oven cooking always takes longer than expected, and hungry river people get impatient.

A one-pot curry that comes together in 25 minutes on a propane stove. Canned coconut milk, Thai curry paste, and pre-cut vegetables over rice. By night 4, the cooler is thinning out and the pantry starts pulling weight — canned coconut milk and curry paste do all the heavy lifting here. The vegetables just need to be crisp-tender. This is the meal that proves one-pot cooking doesn't have to taste like compromise.

Time: 35 min
Serves: 6–10
Heat: Propane Stove
Difficulty: Simple

Ingredients

3 cans (13.5 oz each) canned coconut milk
4 tbsp Thai red curry paste
4 large carrots, peeled and sliced into coins at home
1 lb snap peas, strings removed
3 large bell peppers, sliced into strips at home
4 cups dry jasmine rice
3 tbsp fish sauce
2 tbsp brown sugar
3 lime, juiced at serving
4 cloves garlic, minced
2-inch knob fresh ginger, minced or grated
2 tbsp vegetable oil
1 tbsp dried basil

Method

Start the rice first. Bring 6 cups of water to a boil in a pot on the propane stove. Add rice, stir once, cover, and reduce to low. Set a timer for 15 minutes. Do not touch it.
In a large pot or deep skillet, heat vegetable oil over medium-high on the second burner (or wait for the rice). Fry the curry paste and garlic for 60 seconds until fragrant — it should sizzle and darken slightly.
Add coconut milk and stir to combine with the paste. Bring to a gentle simmer. Add fish sauce and brown sugar. Taste and adjust.
Add carrots first — they take the longest. Simmer 5 minutes. Then add bell peppers and snap peas. Cook 5-7 more minutes until vegetables are crisp-tender. Don't overcook them.
Kill the heat. Squeeze in the lime juice and stir. Taste once more — it should be rich, slightly sweet, salty, sour, and hot. Adjust any element that's missing.
Serve over rice in bowls. Finish with a pinch of dried basil if you have it.

Field Notes

This recipe is almost wind-proof because it's all in a pot with a lid. The propane stove handles it better than charcoal. The key mistake people make is adding all the vegetables at once — carrots need a head start or they'll be raw while the snap peas turn to mush. If you only have one burner, cook the rice first, set it aside covered (it holds heat for 20 minutes), then make the curry. In cold weather (below 50F), the coconut milk may have solidified in the can — it melts fast once heated, but give it an extra minute.

Real pizza made in a cast iron skillet over charcoal. Press pre-made dough into an oiled skillet, top with canned San Marzano sauce, hard salami, olives, and parmesan, then cover and cook over charcoal for 12 minutes. The bottom gets crisp and almost fried in the oil while the lid traps heat to melt the cheese. Make 3-4 pizzas to feed 8. The dough is made at home and keeps 4-5 days in the cooler — this is a day-5 meal built on foresight.

Time: 70 min
Serves: 6–10
Heat: Charcoal
Difficulty: Moderate

Ingredients

4 dough balls (about 10 oz each) pizza dough, made at home, bagged individually, cold-fermented
1 can (28 oz) canned San Marzano tomatoes, crushed by hand or with a spoon in the can
8 oz hard salami, sliced thin
1 cup kalamata olives, drained, halved
6 oz wedge parmesan cheese, grated in camp with a knife or microplane
12 oz mozzarella cheese, torn or sliced
4 tbsp olive oil
4 cloves garlic, sliced thin
1 tsp red pepper flakes
1 tsp dried oregano

Method

Light charcoal 30 minutes ahead. You want medium heat — fewer coals than a sear, more than a warm. About 15-18 briquettes spread evenly. While coals ash over, pull a dough ball from the cooler and let it warm for 10 minutes.
Add 1 tablespoon olive oil to the cast iron skillet and spread it across the bottom and up the sides. Press the dough ball into the skillet with your fingers, stretching to the edges. Don't worry about perfect shape — the pan is the shape.
Spoon crushed San Marzanos over the dough, leaving a half-inch edge. Top with salami, olives, sliced garlic, and cheese. Don't overload it — less is more.
Set the skillet on the grill grate over coals. Put the lid on. Cook 10-12 minutes. The bottom will start to smell toasty and the edges will pull away from the pan slightly when it's done.
Check the bottom by lifting an edge with a spatula — it should be deep golden and crisp. If the top needs more heat, pile a few coals on the lid for the last 2-3 minutes.
Slide the pizza out of the skillet onto a cutting board. Slice and serve immediately. Re-oil the skillet and start the next one — the pan is already hot.

Field Notes

The oil in the skillet is non-negotiable. It prevents sticking and creates the fried-bottom texture that makes this work. Don't skimp. The dough will fight you if it's cold — let it warm up for 10 minutes before pressing. If it springs back, let it rest 5 more minutes. People will crowd the kitchen for pizza night, which is great for morale but means you need a system: one person on dough, one on toppings, one managing coals. Batch cooking takes an hour — serve each pizza as it comes out instead of waiting for all four. In wind, the coals cool quickly between pizzas. Keep extra lit coals ready.

The ultimate pantry meal. Every single ingredient is shelf-stable: canned tomatoes, olives, capers, anchovies, garlic, red pepper flakes, dried pasta. No cooler required. Boil pasta in filtered river water, make the sauce in another pot, combine. Fifteen minutes of active cooking and you have a dinner that tastes like you planned it, not like you ran out of options. This is the recipe that proves the last nights of a trip don't have to be sad.

Time: 25 min
Serves: 6–10
Heat: Propane Stove
Difficulty: Simple

Ingredients

2 lbs dried spaghetti or penne
2 cans (28 oz each) canned crushed tomatoes
1 cup kalamata olives, drained, roughly chopped
3 tbsp capers, drained
1 tin (2 oz) anchovies, chopped
6 cloves garlic, sliced thin
1 tsp red pepper flakes
4 tbsp olive oil
1 tsp dried oregano
to taste salt
4 oz wedge parmesan cheese, grated

Method

Bring a large pot of water to a boil on the propane stove. Salt it heavily — it should taste like the ocean. Use filtered river water if your supply is running low.
While water heats, start the sauce. Heat olive oil in a second pot over medium. Add sliced garlic and red pepper flakes. Cook 60 seconds until garlic is fragrant but not brown.
Add anchovies to the oil and stir. They'll break apart and dissolve in about a minute. Add olives and capers, stir another 30 seconds.
Pour in crushed tomatoes. Add oregano. Stir, bring to a simmer, and let it cook 10-15 minutes while the pasta boils. The sauce should thicken slightly.
Cook pasta to just under al dente — it'll finish in the sauce. Reserve a cup of pasta water before draining. Add drained pasta to the sauce pot, toss to coat, and add splashes of pasta water to loosen if needed.
Serve in bowls with grated parmesan if you have it. A drizzle of olive oil on top finishes it.

Field Notes

This is the most reliable recipe in the entire trip menu. Nothing can go wrong with the ingredients — they're all shelf-stable and nearly indestructible. The one thing to watch is the pasta water. At elevation (Desolation Canyon is around 4,500 feet at put-in), water boils at a lower temperature and pasta takes slightly longer to cook. Taste it. On a single-burner stove, boil the pasta first, drain it, then make the sauce in the same pot to save fuel. The olives and capers provide so much salt that you probably won't need to add any to the sauce — taste first.

The last-night staple. Canned black beans seasoned with cumin and lime over rice, topped with whatever survives the trip — cheese rinds, crisped tortilla strips, pickled jalapeños, hot sauce. This is the meal that asks nothing of the cooler and everything of the pantry. It's cheap, fast, filling, and the toppings make it feel like a real dinner instead of a concession. Every trip ends here, and nobody complains.

Time: 30 min
Serves: 4–12
Heat: Propane Stove
Difficulty: Simple

Ingredients

4 cans (15 oz each) canned black beans, drained and rinsed
4 cups dry long grain rice
2 tbsp cumin
1 tbsp chili powder
1 tsp garlic powder
3 tbsp (or 2 limes) lime juice
to taste hot sauce
to taste salt
2 tbsp olive oil or vegetable oil
1 jar pickled jalapeños, drained
4-6 leftover flour tortillas, torn into strips and crisped in oil
whatever remains cheese remnants, grated or crumbled
1 can (15 oz) canned corn, drained

Method

Start the rice. Bring 6 cups of water to a boil, add rice, stir once, cover, reduce to low. 15 minutes, do not touch.
While rice cooks, heat oil in a pot over medium. Add cumin, chili powder, and garlic powder. Toast the spices in the oil for 30 seconds until fragrant.
Add drained black beans to the pot. Stir to coat with the spiced oil. Add 1/2 cup water, lime juice, and salt. Simmer 10 minutes, mashing some beans against the side of the pot to thicken the mixture. Keep some whole for texture.
If you have leftover tortillas, tear them into strips and fry in a small amount of oil in the skillet until crispy. Set aside on a paper towel or plate.
Build the bowls: rice on the bottom, beans over the top, then pile on whatever toppings you have — crisped tortilla strips, pickled jalapeños, cheese remnants, hot sauce, canned corn.
Squeeze any remaining lime over the top and eat.

Field Notes

This meal is intentionally designed to absorb scraps. Take inventory of the cooler and dry boxes before you start — whatever is left becomes a topping. Cheese rinds that would be trash at home become crispy bits when grated and scattered over hot beans. Stale tortillas become croutons when fried. The cumin and lime do the real work; without them, it's just beans and rice. With them, it tastes intentional. On cold last nights, this warm bowl is exactly what people want before the takeout drive home. If you have a second burner, heat the beans and cook rice simultaneously. Single-burner: cook rice first, set aside, then do the beans.

10River miles

Reading the River

Books that shape the science, history, and stories behind this place.

Canyon Country

Donald L. Baars · 1989

An accessible introduction to the rock layers, canyon formation, and landscapes of the Colorado Plateau and canyon country.

knowledge

Down the Great Unknown

Edward Dolnick · 2002

The dramatic story of John Wesley Powell's first expedition through the Grand Canyon and the birth of river exploration in the American West.

storytelling cultural context knowledge

Fluvial Processes in Geomorphology

Luna B. Leopold, M. Gordon Wolman, John P. Miller · 1964

A foundational scientific text on river geomorphology, covering sediment transport, channel form, fluvial dynamics, and the physical processes that shape river systems.

knowledge

Geology of Utah's Rivers

William T. Parry · 2016

A geological exploration of Utah’s major river systems explaining how tectonics, sedimentation, and erosion shaped the canyon landscapes of the Colorado Plateau and surrounding regions.

knowledge

How to Read Water

Tristan Gooley · 2016

A guide to understanding the subtle clues in water movement—from puddles and rivers to oceans—teaching readers how currents, waves, surface textures, and patterns reveal information about wind, depth, obstacles, and landscape.

knowledge tone

Introduction to Physical Hydrology

Martin R. Hendriks · 2010

A rigorous, university-level introduction to physical hydrology covering the full water cycle — precipitation, evapotranspiration, infiltration, groundwater, runoff generation, and streamflow — with quantitative methods throughout. The scientific foundation for understanding how rivers work at the watershed scale, from snowpack in the Rockies to baseflow in canyon rivers.

knowledge

River Mechanics

Pierre Y. Julien · 2002

A rigorous graduate-level treatment of river hydraulics and sediment transport, covering flow resistance, bedforms, channel stability, and the physical mechanics that govern river behavior.

knowledge

River Runners' Guide to Utah and Adjacent Areas

Gary C. Nichols · 2009

A comprehensive guidebook to whitewater rivers in Utah and neighboring regions, covering river access, rapids, flow considerations, trip logistics, and historical context for river runners.

knowledge

The Colorado Plateau

Donald L. Baars · 1983

A key geological reference for understanding the uplift, stratigraphy, tectonics, and erosional history of the Colorado Plateau.

knowledge

The Control of Nature

John McPhee · 1989

Three deeply reported narratives about humanity's attempts to stop rivers, lava, and debris flows — and what the land does in return. A masterwork of geological journalism that asks whether nature can ever truly be controlled.

tone storytelling philosophy knowledge

The Exploration of the Colorado River

John Wesley Powell · 1875

Powell's original account of the first scientific expedition through the Grand Canyon, documenting the geology, natural history, and challenges of navigating the unknown Colorado River.

knowledge storytelling cultural context

The Secret Knowledge of Water

Craig Childs · 2000

Craig Childs explores the hidden water sources and desert hydrology of the American Southwest, revealing how water shapes and sustains life in the most arid landscapes on Earth.

tone philosophy knowledge

Where the Old West Stayed Young

John Rolfe Burroughs · 1962

A historical portrait of the ranching and outlaw culture of Browns Park and the remote canyons of the Colorado Plateau, illuminating how geography shaped the final stronghold of the old frontier.

cultural context storytelling knowledge

Green River Town Reach

7-Day Forecast

Low Water

Medium Water

High Water

Water Temperature

Put-in — Swaseys Boat Ramp

Take-out — Green River State Park

Shuttle

Permit

Trip Realities

Ribeye with Grilled Peppers

Green Chile Chicken Tacos

Dutch Oven Lasagna

Thai Coconut Curry

Cast Iron Pizza

Pasta Puttanesca

Black Bean Rice Bowls

Ingredients

Method

Field Notes

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Method

Field Notes

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Field Notes

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Method

Field Notes

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Field Notes

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Field Notes

Ice Management Strategy

Kitchen Setup

River System