logan bread

1. uncountableAlternative letter-case form of Logan bread.

   While everybody else on the mountain was eating gorp and logan bread, we dined on duck and venison.

   1999, Douglas Preston, Lincoln Child, Thunderhead, New York, N.Y.: Warner Books, published 2000, →ISBN, page 133

   3 more examples

   My eventual rations included pasta and soups which could be prepared simply by adding boiling water, spices to give strong flavour, oatflakes, salami, beef jerky, salmon strips (called ‘squaw candy’), logan bread, dried fruits, trail-mix, chocolate, sweets, coffee and tea.

   1990, Alastair Scott, “Backcountry Stoves”, in Tracks Across Alaska: A Dog Sled Journey, New York, N.Y.: The Atlantic Monthly Press, →ISBN, page 77

   The foods that did retain their appeal were what I call “real food.” Cold cereal always tasted good for breakfast. Mildly sweet logan bread for lunch never palled.

   1994, Glenn Randall, The Modern Backpacker’s Handbook, New York, N.Y.: Lyons & Burford, →ISBN, page 92

   Lunch was usually logan bread, a dense, slightly sweet loaf loaded with nutrition from whole grams, eggs, nuts, and fruits. […] I shipped as much food, portioned and packaged, to the villages along my route as I could ahead of time, including such items as cocoa mix, tea, trail mix, rice, the dry ingredients for logan bread, and dog food. Other items, such as steak, sausage, cheese, margarine, and the liquid ingredients for logan bread, I purchased along the way. Before leaving home I baked enough logan bread to last through training and the early part of the expedition.

   2001, Pam Flowers with Ann Dixon, “Prudhoe Base Camp”, in Alone across the Arctic: One Woman’s Epic Journey by Dog Team, Portland, Ore.: Alaska Northwest Books, →ISBN, section II (Training), page 22

alternative logan bread

1. uncountableA dense, nutritious bread for backpacking made with honey, molasses, eggs, wholewheat flour, and assorted dried fruit and nuts.

   Kevin and I spent hours in my mom’s kitchen baking Logan bread and cutting it into one-man/one-day rations and slathering it with butter.

   2014, Barry Blanchard, “The Cassin”, in The Calling: A Life Rocked by Mountains, Ventura, Calif.: Patagonia, →ISBN, page 241

   5 more examples

   I managed to get a kind of stew made from dried beef-noodle soup, MPF, and potato granules, and we ate that with Logan bread and instant hot chocolate, and were warm and satisfied.

   1962, Margaret E[lizabeth] Murie, “To the Head of the River”, in Two in the Far North, New York, N.Y.: Ballantine Books, published 1972, →ISBN, page 322

   This complicated system would have been absurd normally; but we watched each other distrustfully, and when we had to cut a piece of Logan bread or pour cereal out of a bag, we did so with painstaking care.

   1970, David Roberts, Deborah: A Wilderness Narrative, New York, N.Y.: Vanguard Press, →ISBN, page 97

   For the three south face routes, Everett had worked out a 700–man-day food list. To begin with, there were forty loaves of Logan bread—a most popular item—baked in advance.

   1993, Fred Beckey, “Two Contrasting Expeditions: Success and Tragedy in July 1967”, in Mount McKinley: Icy Crown of North America, Seattle, Wash.: The Mountaineers, →ISBN, part II (The Last Half Century: A Surge of Popularity and Accidents), page 198

   Laura Gardner—the wife of J.S. “Smitty” Gardner, Hans’ doctor—spent weeks baking dozens of loaves of what was called Logan bread, a heavy, nourishing bread suitable for an easy breakfast meal.

   2009, Chic Scott, “The Great Communicator”, in Deep Powder and Steep Rock: The Life of Mountain Guide Hans Gmoser, Banff, Alta.: Assiniboine Publishing Limited, →ISBN, page 177

   Moreover, three innovations introduced by the Mount Logan expedition—the single-pole Logan tent, willow wands for route marking, and nutritious Logan bread—were adopted by other expeditions in decades to follow.

   2014, PearlAnn Reichwein, “Canada’s Alpine Club”, in Climber’s Paradise: Making Canada’s Mountain Parks, 1906–1974, Edmonton, Alta.: The University of Alberta Press, →ISBN, page 56