Menu
Riding three hundred miles in five days takes a serious amount of food, and feeding a field this size in towns this small takes months of planning. It is one of the things the Graveler is quietly proudest of.
Served at camp every morning, early enough that you are not eating it in a hurry. Coffee well before that.
Two a day plus roving support, stocked to keep you moving — not a sit-down lunch. Honey Stinger keeps the pockets full.
A hot meal at camp every night, cooked by the town you are staying in. Go back as many times as you like.
The Delta feeds people properly
Every host town cooks. What lands on the table depends on who is doing the cooking that night, which is the point — you eat your way south through the Delta.
The Delta staple. If it is on the table, eat it — this is the part of the country that does it best.
A Delta tradition that surprises people who expect them somewhere further south. Helena is tamale country.
Slow, smoky, and served by people who have opinions about it. Bring an appetite to the towns that do it.
October is harvest. What is being pulled out of the fields you rode past has a way of turning up on the table that evening.
The cold one at the end of the day.
Molson Coors brings a premium line to camp, including non-alcoholic options. Coca-Cola products are there throughout — including Core Power — alongside sparkling and still water.
Stop at the
country store.
Some of the best eating of the week is not catered by anybody. It is a gas-station kitchen twelve miles from anywhere, where somebody's grandmother is frying catfish, and where the men at the next table will want to know where you rode in from.
Bring a few dollars. Take the time. This is the part people talk about in January.
Vegetarian, vegan, gluten-free, allergies — tell us ahead of time rather than on day one, and the kitchens can plan for you properly.
