After a hugely successful opening day, we had two rams on top of the mountain and we faced the perils of getting ourselves,​ and the meat off the mountain ​and down the river ​safely. We were confronted with lots of barriers in getting the meat to butcher without spoiling in the hot temperatures. ​​The hot weather persisted, the bugs were brutal, the river was scary, and our resiliency was waning.​ We break down our systems for what worked well and what we would do differently next time.

We also share our experience with getting both rams through the compulsory inspection process. This turned out to be such an awesome opportunity to learn from sheep experts about ageing wild sheep.

And lastly, we get to start planning the next adventure.

I hope you enjoyed this episode. ​Please leave a review and share this podcast.  

 

​This adventure was made possible by our good friends at West Coast Kitchen for nourishing us all on the way, ​our Friends at ​S​eek ​Outside for gearing us up with ultra-lightweight backpacks, and our friends at ​Alpac​k​a ​Rafts for the bomber lightweight rafts for the voyage.

 

​Try out West Coast Kitchen on your next adventure and use the EATWILD discount code for 10% discount. ​