Without a doubt, we mountain dwellers love our dogs as members of the family and like to include them in our summer hikes. While we're planning for where we're going, what we're going to do and how long we'll be staying out, we can ensure a satisfying excursion for our canine friends as well if we include their tendencies, preferences and needs in our preparations.

Martine Savageau is a dog trainer/behaviorist who has been involved with Search and Rescue, therapy dogs, and guide dog puppy training. She teaches classes through Lead Me On in Salt Lake City and Friends of Animals in Park City. According to Savageau, different dog breeds, with individual variations, of course, adapt differently to the hiking experience. Before adopting a canine walking or running companion, Savageau suggests learning what a specific breed of dog was bred to do. "Generally, the sporting and herding dogs, those bred to work with a person, are the most successful as hiking companions," said Savageau.

"Labs, for example, were bred to be fish dogs, retrieving fish and bringing them back to their owners. In other words, they will bring us their own dinner. Shepherds are good one-on-one dogs, bonding well with their person. In Search and Rescue, most people were keeping track of their dogs. The shepherds were keeping track of their people."

At the other end of the canine spectrum Savageau said that hounds are bred to chase after things. "If she catches the scent of something, she's going to forget you're there. And a Jack Russell Terrier should never be off a leash. He will want to be off digging up things." Savageau added that bulldogs generally don't like to run. "They seem to be exhausted all the time." To find the dog that's right for you, go to the American Kennel Club Web site and learn about the breed characteristics of over 150 AKC recognized breeds.

Carol Potter, executive director of Mountain Trails Foundation, says that all the trails in and around Park City allow dogs and all require leashes. While some scofflaws let their dogs run free on trails, it is not possible to anticipate unpleasant encounters and dangerous situations. Savageau was once sharing a walk with her dog Nakota at Rockport Reservoir when Nakota suddenly ran out on the ice and fell through into the freezing water.

When Nakota tried to get out but couldn't get a foot-hold, Savageau had to go into the icy water to pull him out. Another hiker in Daly Canyon, who sheepishly wishes to remain anonymous, unthinkingly tossed a pinecone backwards over his head. The cone bounced over the side of the mountain and the hiker's golden retriever, Rosie, who was off-lead, went bounding after it, dropping several yards and crashing into a tree that stopped her fall. Rosie was retrieved and carried back up to the trail. In each case the hike was over and while both dogs survived their life-threatening experiences the outcomes could have been very regrettable.

Accidents do happen, though, and a well-supplied hiker should have first aid supplies tucked away in her backpack. If hiking in rough terrain, dog booties can help protect tender paws. A tube of antibiotic cream, Vet Wrap bandage tape, tweezers, and pliers for pulling out porcupine needles should all be part of the kit. Child-sized socks could be used in place of the booties and a leash can double as a sling. Keep an eye on your dog for signs of dehydration, lameness and heat stress. For more information on canine first aid, check out the American Red Cross's book "Pet First Aid" or view their website for a local first aid class.

Dogs must be fluent in human language, at least the basic recall commands, and proficient in acceptable behaviors, in order to avoid dangerous encounters, as well as to interact politely with other canine and human hikers. A dog that pulls on a leash, for example, can be treacherous to you and others, especially on steep or narrow trails.

You should be able to call your dog back to you even it is bolting off after a deer. And dogs should not be allowed to approach, touch or jump up on other hikers, human or canine. The outcome of such an encounter is unknown and often unpleasant. "We need to be considerate of others," said Savageau. "If I'm out hiking, I don't want other people's dogs running up and jumping on me. I'm out to spend some good time with my own dogs."

Savageau recommends that your pooch get a complete checkup with a veterinarian before going out on long treks. Ask when your puppy can begin hiking, and gradually increase its distance. "Only engage in age-appropriate activities," cautions Savageau. "If a puppy is not fully structurally developed, the stress on its joints can result in a life-long problem." Older dogs' capabilities should be considered as well. "As the dog gets older, the hikes should be slower and shorter."

The industry that has built up around hiking activities hasn't forgotten the canine hikers. Doggy backpacks that can be filled with plastic water bottles, snacks, and treats can be purchased in many retail outdoor stores, as well as collapsible water dishes, booties and leashes long enough to attach a tired dog to a tree trunk for a comfortable rest in the shade. Experts say a healthy dog can carry up to 1/3 its weight, but the pack should be carefully fit to the dog. Start with an empty pack to acclimate your dog, and then gradually add weight on successive hikes.

Staying hydrated is just as important to your dog as it is to you. Your dog will feel the heat sooner than you will, since he's hiking in a full fur coat. Give him water often, and watch for signs of heat stress panting excessively, running from shady spot to shady spot, or becoming red in the gums. Hiking in the early morning or late in the evening can help reduce the risk of heat exhaustion.

And one final word of advice scoop up the poop!

The post On the trails: be your dog’s best friend appeared first on Park Record.

A group of friends slide into a banquette at an upscale restaurant on Main Street and agree to share a couple of appetizers. "I'm easy," says one, "except I'm allergic to shellfish." "You guys know I don't eat pork, right?" asks another. "It's not part of my tradition." Another admits to being lactose intolerant and the fourth, a vegetarian, has just been put on a strict diet by his physician. What initially was a seemingly simple sharing has just become a complicated snarl of restrictions and preferences.

The foursome open their menus and let their eyes graze the offered appetizers, skimming over such choices as Tower of Ahi and Hamachi, with tobiko caviar, pineapple shoyu and wasabi aioli. For a meat-and-potatoes diner on a restricted diet and faced with a sophisticated menu such as this, the puzzle has just been cranked up several notches.

While someone with dietary restrictions against mixing meat and dairy products in a single meal knows not to order a ham and cheese sandwich, our expanding culinary world offers an eclectic array of choices previously unknown to many diners. Where to begin, and how does a consumer make the most of the dining experience while safeguarding a dietary restriction?

Jeff Ward, partner-manager of 350 Main Brasserie, suggests starting with the server. The customer's responsibility is, of course, to identify his food restrictions and allergies, while a well-trained server will help to guide the customer through the culinary lexicon.

"The first thing a server needs to know is the menu, address the situation gracefully and not make the customer feel uncomfortable," said Ward. While helping the diner to navigate an unfamiliar menu, "the server should know the ingredients and what substitutions can be offered to the customer for dietary reasons, while also understanding the limitations of the kitchen."

When a customer identifies a food restriction a conscientious server will back up her knowledge of the menu by consulting with the manager. This second opinion helps to protect both the diner and the server from making a mistake. If a server and manager are unable to respond to a diner's request adequately, the customer should order an item that is known to be safe or consider eating elsewhere.

Ward adds that foods that are common allergy triggers, such as shellfish, wheat, milk and nuts, should be identified in a menu item description.

Even if a menu is tagged with a "no substitutions" clause, a good restaurant should be able to respond to reasonable requests based in dietary needs. Executive Chef at 350 Main, Michael LeClerc adds, "Depending upon the night, we can and do go to some extreme lengths to make accommodations for allergies [or other dietary requests], but when it is very busy I am often unable to, mainly because of the time it takes and how it impacts the rest of our diners and our flow. Even though it seems like complete madness when we are at full speed it is really quite detailed and organized, and if I take too much time to create a special menu or item, it takes away from the regular flow and can put us behind, never to catch up the rest of the night. So sometimes we just have to say no. It is fairer for everybody."

LeClerc said that legal food safety practices are mostly based on hygiene but nevertheless provide a great barrier for the prevention of allergic contamination in the kitchen. A special table is used for filleting fish, while meat and vegetables are prepared on separate boards.

He adds, "sometimes people will have a pre-printed card where their doctor has explained the foods they are allergic to and for us to be aware of. I also have an ingredient list book which we can then give to a customer which lists every ingredient in a dish and this lets them make the call if they can eat a certain dish or not."

LeClerc recalled a time when a customer came in and was very adamant about his wife's allergies, saying she was "fatally allergic to peanuts and black pepper." The customer asked if the restaurant could assure him of his wife's safety. "Well, when you hear the word 'fatal' it gives one pause," said LeClerc. "I said no, I couldn't guarantee her safety. I felt bad for her because I'm sure she just wanted to dine out like everyone else, but that is just too big of a risk for the restaurant."

Julie Wilson, director of food and beverage at Deer Valley [Snow Park Lodge, Silver Lake Lodge and Empire Lodge] noted that there is even a second tier of investigation into known allergens.

"We once had an experience where a customer identified an allergy to black pepper. We checked our recipe, and also checked the ingredient list from a can of roasted tomatoes that were used in the recipe. We hadn't added black pepper but the manufacturer of the roasted tomatoes had."

Wilson said that nuts are the most common allergy reported, and that if nuts or nut oils are used in a dish presented at one of the resorts' buffets, it is always identified on the sign accompanying the dish. "If someone wants to know about an item in the buffet, they should ask an employee who will pass their inquiry to a supervisor."

Wilson added that sometimes a vacationing family with an allergic child will call ahead and identify the child's allergies to one of the chefs. They will then go to that chef and find out what is safe for the child to eat on a given day.

But the bottom line is, according to Wilson, "People really need to look out for themselves."

The post Made to order: dietary restrictions apply appeared first on Park Record.