Is the GoStak system better than zip-lock bags for storing your trail grub? In some ways, yes. In other ways, definitely not. Regardless, it's an intriguing new take on food storage systems for the backcountry.
Produced by BlenderBottle and released earlier this year, the GoStak system features a collection of four different sized hard plastic containers, each with a secure screw-on lid. They all "twist and lock" together with each other, enabling you to create an infinitely long storage stack, and are made from BPA-free Eastman Tritan plastic (the same stuff used in most Nalgene bottles these days).
GoStak containers have some other convenient features as well, including a twist and lock handle that allows you to clip it or otherwise secure it to the outside of your pack for accessible snacking.
Now I'm a big advocate (and user) of zip-lock freezer bags for packing food. They're extremely lightweight, inexpensive, come in a variety of small and larger sizes, and take up the least amount of room in your pack. That being said, they are vulnerable to punctures, tears, and seal failures; do not protect your snacks from being crushed; are lousy for carrying peanut butter, jam, and the like; and can't really be secured to the outside of your pack.
When it comes to addressing the drawbacks of zip-locks, the GoStak clearly wins. When it comes to weight, however, it loses, though not as badly as you might think. (A starter pack of four containers runs about 6 ounces.) Also, GoStak containers are relatively small (especially compared to a gallon-sized zip-lock freezer bags) and are only available in 40cc, 60cc, 100cc, and 150cc sizes (1.35, 2.0, 3.4, and 5.1 ounces, respectively).
When it comes to price, the GoStak isn't so bad ($12.99 for the
starter pack), especially since it seems likely to last for years of
serious use and abuse. And, hey, zip-locks don't give you much option for personal style; GoStak container lids are available in nine different match-your-personality colors.
“Equipped” is an AMC Outdoors blog, written by Matt Heid.
Labels: Backpacking, Nutrition