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Five years ago, the #MeToo and #TimesUp movements called out top chefs and personalities for perpetrating alleged sexual harassment and abuse and for allowing the behavior to thrive in their hyper-masculine restaurant kitchens.
But did the movement improve kitchens for LGBTQ chefs, especially transgender chefs?
OUTvoices spoke with trans chefs about their experiences working in restaurants and commercial kitchens recently. Many of the chefs said kitchen environments are starting to change, but it depends on the leadership which is why many of these chefs have struck out on their own. They've opened restaurants, catering businesses, and food products to create the kitchens of their dreams: nurturing and supportive environments where the trans and queer people feel safe and can thrive cooking up their culinary creations.
Acceptance in Nontraditional Kitchens
Acceptance in fine dining to fast-food restaurants is hard to come by for many trans restaurant workers, especially in the kitchen.
It is unknown how many trans chefs work in kitchens. Statistics about the number of LGBTQ chefs, let alone trans chefs, and their experiences working in restaurants to commercial kitchens do not exist. There are only a few articles highlighting trans chefs.
Many trans chefs said they found acceptance in nontraditional kitchens, such as food banks or vegetarian or vegan restaurants. When they aspired to broaden their skills and horizons in fine dining or at chain restaurants, acceptance became hard to come by.
Trans chefs echo each other when they talk about their experiences in the kitchen. Some trans and gender-nonconforming kitchen staff are able to hide behind their aprons, but for others, especially trans women, it's not so simple. Many trans women chefs talk about not being allowed to be comfortable in their gender identity at work with managers denying them to wear makeup or dresses. Some talked about being groped in the kitchen and enduring anti-transgender comments and jokes.
Finding Yourself and Being ComfortableRestauranteurs chef Telly Justice, right, and sommelier Camille Lindsley, left, are about to open New York’s first-ever queer fine dining restaurant, Hags. Photo Credit Courtesy of Hags
Trans chef Telly Justice found community, herself, and a career at vegetarian and vegan cafes in the South before venturing into fine dining.
"It was like a Petri dish for growth and development as a person," said Justice, 35, who started out at the age of 18 with no culinary skills. Born and raised outside of Philadelphia, she fled to South Carolina working in vegetarian kitchens before making the leap to fine dining working her way up in kitchens in Savannah and Atlanta before ultimately landing in New York.
Justice is now a restauranteur about to open Hags, a queer fine dining restaurant in New York, with her business and life partner sommelier Camille Lindsley, a 29-year-old queer woman.
Justice said the warm and welcoming environment she found in the vegetarian restaurants quickly faded once she entered fine dining to build her culinary chops.
"I wanted to grow. I wanted to learn more," she said. "I didn't see how my identity in these spaces would be handled any differently.
"It was very shocking to me moving into these fine dining establishments," Justice said. Being out and proud expressing her transness and queerness "was very, very, very discouraged."
Then there were the anti-trans and queer comments by her co-workers.
"I would say a lot of the transphobia and homophobia that I experienced was not necessarily pointed or specific to me. It was cultural due to the nature of the work," she said beginning to cry as she recalled moments. "The space is so profoundly oriented to straight men, that they don't even consider what their actions do to other people. For them, it's all in fun. It's this boys club. I don't think that they are actively aware of the damage that male bonding does to people that are not straight, white men."
Yet, she doesn't believe the abuse was done maliciously calling the harshest abuses "accidental abuses" that happened while she was in the room.
The lack of awareness and hostility wears on LGBTQ people, especially trans people, making many trans chefs walk away from the hospitality industry.
"It's incredibly difficult to stay in this career field for over a decade when every day you just know that you're going to be the only person in the room who looks like you," Justice said.
Abuse in Commercial Kitchens
Marino Benedetto, nonbinary chef, founder, and owner of Yeah Dawg, vegan hot dogs
Photo credit: Heather Cassell
Restaurant kitchens aren't the only kitchens trans chefs experience harassment. Some commercial kitchens in the food industry are rife with similar abuse.
Marino Benedetto, 39-year-old nonbinary chef, founder, and owner of Yeah Dawg, vegan hot dogs, in Brooklyn was relieved when the commercial kitchen he operated out of closed in 2020.
Benedetto entered the culinary world by working in restaurants when he was 18-years old.
"When I first started working in restaurants, it was so much worse than it is now," Benedetto told OUTvoices about enduring sexual harassment.
Once he complained to a woman supervisor about a "guy touching my ass" in the kitchen. Her response was, "Oh, that's just how they are. They don't mean anything by it. Just don't let it get to you, he said.
"As a queer kid, it was horrible," Benedetto said about the harassment on top of the 60-hour workweek, low pay, and no benefits.
"I did it for a bunch of years and all it did was burn me out and made me unhealthy," Benedetto told OUTvoices.
Benedetto was able to get the work-life balance he desired when he launched Yeah Dawg in 2013. But he didn't get away from sexist and anti-trans harassment in the kitchen despite hoping the environment in a commercial kitchen would be different. He was harassed for being transgender by other business owners working in the kitchen as he transitioned with no support from the kitchen's management.
"They would make fun of me like, 'Oh, you have a mustache now,'" he said. "They would say things like 'We like lesbians when they look like women, but when they look like that. It's not cute.'"
After six years, Benedetto found a better commercial kitchen, that is all-vegan, and is more aligned with his values.
"It's just a different environment. It feels great. I feel better having staff working there," he said about not wanting his staff to experience the harassment he endured. "It's been a long road. Now, I'm happy where we're at."
Finding Harmony in the Kitchen
In the kitchen cooking up vegetarian delights, restaurateur and chef Nat
Photo Credit: Courtesy of Café Flora
Trans chefs following their passion into the heat of the kitchen is a struggle for many, but it isn't every trans chef's experience.
Trans chef Nat Stratton-Clarke, who owns Café Flora's family of bakeries and restaurants in Seattle, had positive experiences.
A Berkeley native, Stratton-Clarke, worked in kitchens starting at Ann Walker Catering in Marin in the San Francisco Bay Area when he was 16-years old. He continued working in kitchens when he headed East for college at Hampshire College in Western Massachusetts. Studying social justice, Stratton-Clarke thought his love for food was going to be a hobby, not a career path, but the pull of the kitchen was too strong. He continued to work in kitchens in Massachusetts and in New York before settling in Seattle. Stratton-Clarke started working for Café Flora, one of America's first vegetarian restaurants and a popular local spot in Seattle's Madison Valley neighborhood, and eventually was given the opportunity to own the nearly 30-year-old restaurant.
"It was Cafe Flora that really made me realize that I can actually do both," said Stratton-Clarke, who didn't always have an easy time in the kitchen. "I can be part of the culinary world and participate in social justice movements. You can combine your loves."
Stratton-Clarke told OUTvoices before becoming the owner of Café Flora and its siblings The Flora Bakehouse and Floret, at the Seattle-Tacoma Airport, he worked in kitchens that were unaccepting and accepting that he is transgender, he said.
"Definitely, being trans in this industry has had its challenges and kitchens can definitely be a challenging place to be," said Stratton-Clarke who admitted he worked in some kitchens where "it was really, really hard" and other kitchens where "they were totally great."
What made the biggest difference for him in the kitchen was accepting himself.
"For me, it was a huge moment of accepting who I am," he said. "It also made me able to follow my passions and be the person that I am today."
Trans Chef Chris Trapani, left, owner of Urban Cowboy Catering serving his culinary creations at an event.
Photo Credit: Courtesy of Urban Cowboy Catering
Trans chef Chris Trapani, who owns Urban Cowboy food truck in Austin, also had a positive experience in the most unlikely place when he transitioned, he told Eater. He was 30-years old at the time and working for an Alabama-based company.
Alabama is making headlines for passing anti-trans bills to block trans youth from obtaining hormone blockers and a surprise "Don't Say Gay" amendment to a transgender bathroom bill April 7. Alabama still doesn't have an anti-discrimination law like many states. Until 2020, when the Supreme Court ruled that the 1964 Civil Rights Act includes protecting LGBTQ employees, transgender people could still be fired for being trans as well as their gay, lesbian, and bisexual peers. The Equality Act is still making its way through Congress.
"I didn't know how they were going to react, or if they would understand," but his employer and clients supported him, Trapani told Eater.
It was long before he became the first known transgender chef to appear on the Food Network's "Chopped: Great Food Truck Race" in the United States in 2014. Four years later he took India by storm as a guest of Indian gay-owned hospitality leader LaLit Hotels, Palaces, and Resorts developing the concept for the LaLit Food Truck Company and appeared on India's Food Network.
Learning to Grow While Staying in Your Hometown
Some trans chefs aren't leaving their hometowns to find acceptance and community in big cities but forging a path in the places they grew up.
Trans chef and writer Stacy Jane Grover wrote an essay about fellow trans chef, who she only identified as Astrid, and her experiences in the kitchen in Bitch Magazine last year.
The Appalachian Ohio trans chefs found themselves and their calling in the kitchen and decided to stay in their local community rather than striking out to the big city.
Grover escaped the transphobia of her high school early into culinary school. Astrid escaped directly into the kitchen.
Grover found she could hide her body behind the androgynous apron and focus on developing her cooking skills. It eventually allowed her to come out to the support of her classmates.
"Cooking taught me that my body-one that had produced only shame and confusion-could produce joy," Grover wrote.
Like Grover, Astrid explained, "In the kitchen, I fit in."
Astrid learned that she could be accepted for her abilities through criticism, hard work, camaraderie, teamwork, and how to speak up for herself in the kitchen.
The kitchen is where both trans women chefs found confidence in their cooking skills and the ability to be themselves at work.
Despite harassment and not feeling like they could be out trans women in their towns, Astrid explained to Grover that she never considered leaving her community, her family, and the regional restaurant scene.
"I never really thought to go anywhere else. Any type of restaurant and any level of service from casual to fine dining can be found here. This is where I'm from, so why would I leave?" Astrid said.
Grover returned to Appalachian Ohio after culinary school and discovered by creating her culinary career where she was born and raised that, "Food has reconnected me with a place I thought had shunned me," she wrote.
These chefs along with other queer chefs struck out on their own to shape and redefine harsh abusive kitchen environments in their own vision. Their audacity and bravery as well as the #MeToo and #TimesUp movements five years later are inspiring changes for some fine dining and chain restaurants' kitchens to extend hospitality beyond guests to staff.
Increasingly queerer and kinder kitchens are rising across the country. Small restaurants to bigger restaurant brands kitchens are envisioning and modeling a more hospitable and supportive environment for staff in the back and front of the house.
How to Make Sure Everyone Feels SafeYou belong. Photo by Tim Mossholder on Unsplash
Chef Surbhi Sahni, queer owner of Tagmo in New York, says she's creating a safe space for LGBTQ people of color to work in the restaurant industry. She is doing that by allowing staff the "freedom to be themselves" but beyond that having "respect for wherever they are," in their personal and professional journey, she said.
Executive Chef Hillary Sterling at Ci Siamo, restauranteur Danny Meyer's latest addition to the Union Square Hospitality Group's fine dining establishments in New York City, is happy to be an out lesbian chef.
Her presence "really kind of shows people that it is possible" to be a leader as a gay woman. Part of that is "making sure that our community feels safe and comfortable," she said fully aware that her team attracts other talented queer people and women.
"A lot of people do want to come here because it is a safe environment, they can be who they are, and free," Sterling said noting that it is just as important to welcome staff like welcoming guests to the restaurant. "The hospitality industry is about welcoming guests into your business just as much welcoming your team and giving them that same service and support as you would any guest."
Word is spreading. Employees at Hags and Yeah Dawg come from word of mouth, Benedetto and Justice said. Tagmo has optimized community service and social media posting employment listings on the Facebook group, Queer-Friendly NYC Employment Opportunities, to attract employees.
"I've only worked with a handful of trans cooks in my entire career and I would say predominantly they are all in the past two years," said Justice, who is excited to work with the restaurant's queer and trans staff. "So, to see that happening at all is just an absolute revelation for me in my career."
Hags and Tagmo in New York, Kismet in Los Angeles, and Café Flora in Seattle to Ci Siamo are leading the way. Bigger brands, such as sandwich chain Panera Bread, and Mexican franchise El Pollo Loco, are also paving the path forward.
Things are changing for the better, while a disconnect between leadership and workers continues the calls for more equitable and dignified workplaces are starting to be heard.
"The work is emerging it's still being pushed towards a place of equitability," Justice said. She believes a watershed moment for inclusion in the kitchen is coming, but "we're still like very far away."
To push the movement forward faster, Justice said she would love to see white male chefs to stand up for trans and queer chefs and kitchen workers.
"I would love to see them kind of taking the gauntlet and paving a path for people that don't look like them or occupy a different space," she said.
How to Find Support for Inclusive Workplaces
Support is available for restaurants and commercial kitchens to become more welcoming and inclusive for LGBTQ employees, including nonbinary gender workers, through New York-based HospitableMe and Los Angeles-based TransCanWork.
Founded in 2016 by trans woman Michaela Mendelsohn, TransCanWork has provided 500 employers and 2,500 job-seekers throughout the United States with the training to ensure comfortable work environments for gender-expansive employees and guests.
TransCanWork calls transgender, gender-variant and intersex people TGI.
Mendelsohn is familiar with the restaurant industry and TGI people's struggles in the industry. She owns and manages six El Pollo Loco franchises in Southern California, reported the New York Times. She has hired 50 trans employees, most of them women of color, at her restaurants over the last several years.
Mendelsohn also worked to make cultural sensitivity training to recognize anti-LGBTQ harassment California law, with Senate Bill (SB) 396 in 2017. Then California Governor Jerry Brown signed the bill into law which went into effect in 2018
Healthcare is a hot topic for many Americans. No matter your stance on it, most of us can agree that it’s not easy for everyone to access affordable medical care. If you’re in the LGBTQ+ community, you might face another obstacle – discrimination.
It can be hard to believe you would be discriminated against or even turned away based on your sexual identity, but it does happen like so many other injustices in this world. If you already have a healthcare provider you like and trust, you might be worried about coming out to them.
Will they treat you differently? Will your care be compromised?
Let’s cover some of the common barriers people within the community can face in the healthcare industry, why your doctor should know if you’re LGBTQ+, and what to look for in a provider that won’t discriminate.
What Challenges Do LGBTQ+ People Face in Healthcare?
There are a variety of underserved populations in healthcare, including minorities and those in traditionally underserved or poverty-stricken communities. Those in the LGBTQ+ population are often underserved because of discrimination. Think it doesn’t exist? Consider some of these staggering statistics from a 2017 national survey:
- 8% of respondents said a healthcare provider refused to see them because of their sexual orientation.
- 6% said a doctor refused to provide them with care.
- 9% said a healthcare provider used abusive or harsh language while treating them.
- 7% said they received unwanted physical contact from their healthcare provider.
It should come as no surprise, then, that fewer LGBTQ+ are getting the healthcare they deserve. These statistics are more than numbers. They are people. They are stories. If someone you know had a negative experience with their doctor and told you about it, you’d be less likely to go. Maybe you even had a bad experience yourself, and have never trusted the medical industry again.
Several things need to be done to serve the LGBTQ+ community better, including:
- Federal initiatives
- Smart devices that make it easier to access public health care
- Education on inclusivity within the medical field
Unfortunately, it will take time for this kind of reform and restructuring to happen within the healthcare industry. In the meantime, what can you do to get the care you deserve, whether it's from your current doctor or someone new?
Why You Should Talk to Your Doctor
Building up a trusting relationship with a healthcare provider can take some time. Maybe you’ve been working with your doctor for years, and you trust their medical knowledge and like their personality.
However, maybe they don’t know your gender identity or sexual orientation. Maybe you’ve thought about telling them in the past but have been worried about discrimination.
While it’s always a risk, it’s important to come out to your doctor for medical purposes, if nothing else. Certain health issues affect higher proportions of the LGBTQ+ community, including:
- Mental health issues
- Sexual assault
HIV is still a problem among members of the community, too. According to a 2010 study by the CDC, 63% of new HIV infections impacted men who had sex with other men.From a mental health standpoint, telling your doctor can be both freeing and can get you the help you need. It’s not uncommon for those in the community to experience extra stress, anxiety, and depression due to discrimination and constant worry. Because LGBTQ+ people are also at a greater risk of sexual violence, finding the right mental health treatment for the aftermath is crucial. Medical attention is needed to document evidence and identify any injuries or long-term risks, as well as to set up a mental health treatment plan that will help you process what happened.
Finding the Right Healthcare Provider
Whether you’ve experienced discrimination from your doctor or you want a clean slate in a place that will give you the care you deserve, there are a few things to look for in an LGBTQ+-friendly healthcare environment.
- First, don’t be afraid to ask questions. Shop around, and set up consultations with providers you’re interested in. Ask them about their experience with the LGBTQ+ community. You’ll get a lot of information from that answer, and can probably trust your “gut” with whether they’re comfortable or not.
- You should also do your research. Seek both online and offline resources for LGBTQ+-friendly physicians in your area. Read reviews, look for doctors who offer a safe and inclusive practice for everyone, and consider asking your friends about their personal experiences and where they go. Thankfully, despite the obstacles you might face in finding a doctor, it’s not impossible. Even if you live in a rural area or far away from a doctor who is willing to give you proper care, nowadays, it’s easier than ever to connect with the right provider.
- If you can’t find someone nearby, consider choosing telehealth services for your general well-being and for regular checkups. While they can’t cover everything, it can help to have a physician in your corner who you trust, even if they’re hundreds of miles away. Don’t let discrimination in the healthcare industry get you down. With a little bit of time, research, and doctor-shopping, you can find a provider who will give you care without judgment.
The weather is warming up, and that means it’s grilling time. It's time to invite friends over and fire up the grill. If you are new to grilling, it's best to start with the basics, and a charcoal grill is a perfect place to start.
What You’ll Need
Before you get started, it's important to learn about the type of charcoal grill you have. Ensure everything is in working order and familiarize yourself with the air vents on the grill because these help you control the heat. If you are looking to buy one, you will need to consider which size is best for your needs. We recommend buying one with an ash container for easy cleanup. Charcoal grills come in different shapes and sizes, and the price range starts at around $100 and can go up from there.
Once you have your grill set up, you will need a couple of things.
- Chimney starter (optional)
- Grilling tongs
- Pumice stone for cleaning the grill grate
- Heat resistant gloves
Choose Your Charcoal
Charcoal briquettes are the classic choicePhoto by Amin Hasani on Unsplash
Charcoal grills, of course, use charcoal as fuel, and there are two types of charcoal you can use. Charcoal briquettes are the most affordable option. You can find them in any supermarket in a big bag. They create consistent heat and burn for an extended time. While they are inexpensive, they don't add much smoky flavor and the slow burn creates a lot of ash.
Hardwood charcoal is the more expensive option, but worth it if you love the smoky taste of grilled food. This type of charcoal burns quickly and leaves little ash for easy clean-up. If you want the best of both worlds, you can use both charcoals together.
Before you get started, you will want to make sure you have enough charcoal. The amount of charcoal needed depends on how much you are planning to cook and for how long. A rough estimate is if you are cooking hamburgers, hot dogs, and chicken for a group, 4.5 to 5 pounds of charcoal is best. If you are cooking for 2-3 people, then 2.5 pounds of charcoal should be enough. And, if you are grilling a long-cooking cut of meat or using your grill as a smoker with lower heat but for an extended time then 2 pounds of charcoal is fine.
Light the Grill
Waiting for the grill to heat up is hard when you are hungry.Photo by Erwan Hesry on Unsplash
There are a few ways to get your grill fired up. The most traditional way is to arrange the charcoal in a small pile on the grill and spray some lighter fluid on the charcoal. Always read the instructions on the bottle for the exact amount of fluid to use. Using too much lighter fluid can affect the flavor of your food. Give the charcoal a minute to absorb the fluid, then light the charcoal with a utility lighter. Once the charcoal is lit, resist the temptation to add more lighter fluid, it's dangerous, and it will be difficult to control the flame.
If you prefer not to use lighter fluid, you can use a chimney starter. Chimney starters are available at any hardware store, and if you grill frequently, they are a great investment. Using a chimney starter is the fastest way to get your charcoal piping hot. Some starters have a place to add either newspaper or fire starter cubes. Follow the instructions, add the charcoal to the starter, and light from there. Once hot, pour onto the grill. Use heat-resistant gloves for safety.
For tech lovers, there is also an electric charcoal starter. Just place the charcoal on the grill and touch the electric starter to the charcoal until it lights.
Another option to light the charcoal is a strike-able fire starter. They are like a large match that you can place in the middle of the charcoal to get the coals going.
However, you get your charcoal started, you will need to wait for your grill to heat up before you start cooking. It can take around 15- 20 minutes to get hot enough to cook your food. Most charcoal grills have a built-in thermometer to help you know when it reaches grilling temperature which is anywhere between 350 to 450 F. While your grill is heating up, you can prepare the grill grate.
Prepare the Grill Grate
Oil up the grill grate to keep juices meats from sticking.Photo by Andrik Langfield on Unsplash
You should always start with a clean grill. While you don't need to deep clean the entire grill after each use, you should clean the grill grate before and after each use. Use a pumice stone made for grills to clean your grill grates. There are wire brushes on the market for this, too, but there have been cases of metal bristles breaking off and getting stuck on the grill and then sticking to food, so stick with a pumice cleaner.
Once the grate is clean, brush some oil on the grate to keep food from sticking. Save your olive oil for your salad. Instead, use a high heat oil like vegetable or canola.
Arrange Coals for Effective Cooking
Sear some steaks for the perfect grill marks.Photo by Paul Hermann on Unsplash
Once the charcoal has heated up, you can use your grilling tongs to arrange the coals. Charcoal placement is key to coking with charcoal. As a general rule, you will want to have two cooking areas on your grill—one for direct heat to sear and one for indirect heat for foods that require longer cooking time. Searing is good for steaks, while indirect heat is better for meat on the bone and roasts.
Another option is to use grilling planks on the charcoal grill. Grilling planks are pieces of wood like cedar or alder that you can cook food on rather than placing the food straight on the grill. Soaking the planks in water for an hour prior to grilling ensures they won't burn. Then, place meats, fish, or vegetables on the plank for a smoky dish.
Cleaning Up the Grill After Use
Properly caring for a charcoal grill extends its life.Photo by Taylor Grote on Unsplash
When your last burger has been flipped, and it's time to turn off the grill, just close the vents and put the lid on the grill. Without air to fuel the fire, it will gradually burn out. This can take up to 48 hours for it to completely cool and be safe enough to remove the coal and ashes.
If you are in a hurry you can use your tongs and pull out each charcoal brisket and place it in a metal bucket filled with water. Scoop the hot ash into a metal container to let it cool. Never pour water onto a charcoal grill as it can damage the grill and leave a sludge that you will have to clean later. Plus, water directly on hot coals creates dangerous steam that can burn anyone near the grill.
When your charcoal grill is cooled and cleaned, it's ready to be stored for next time. While charcoal grills are sturdy and can be left outside, if you live in a colder climate you will want to ensure it is protected from the elements to extend the life of the grill.
Tips and Tricks for Charcoal Grills
- Resist the temptation to flip your food too much
- Control the heat by using the vents and lid
- Keep the heat around 350° F for most foods or 450° F for searing
- Add a handful of wood chips like hickory or mesquite to the coals for more flavor
Traveling and camping in an RV has many advantages and essentially allows you to have a home away from home, from county campgrounds to the remotest of locations. But those with RVs know that preparing for a trip can be quite stressful. There are countless items to remember to pack. That is why we have put together the perfect list of RVing essentials. Check out this list before your next adventure to make sure nothing gets left behind.
RV Specific Items
What you need for the RVPhoto by Kojiro Inui on Unsplash
- Roadside emergency kit
- Sewer kit
- Extra motor oil and transmission fluids
- Surge protector
- Electrical adapters
- Water pressure regulator
- Drinking water hose
- Leveling blocks
- Tire pressure gauge
- Extension cords
- Wheel chocks
- Duct tape
- Battery jumper cables
- Fire extinguisher
- RV documents (registration, insurance, etc.)
Kitchen and Food
What to cook while RVingPhoto by Chinh Le Duc on Unsplash
- Potable water
- Water bottles
- Food storage containers
- Food and beverages
- Cooler and extra ice
- Plates, cups, bowls
- Cooking utensils
- Eating utensils
- Paper Towels
- Dish soap
- Sponge or scrubber
- Grill for outdoor cooking (optional)
- Can and bottle opener
- Pots and pans
- Coffee pot and/or tea kettle
What blankets to bring while RVingPhoto by Jordan Bigelow on Unsplash
- Sheets, blankets, and comforters
- Pillows and pillow cases
- Extra cots or air mattresses as needed
- Air pump if needed
Toiletries for the RV
Toiletry essentials for RVingPhoto by Tyler Nix on Unsplash
- Soap (face and body)
- Hand soap
- Hand sanitizer
- Shampoo and conditioner
- Toothbrush and toothpaste
- Toilet paper
- First aid kit
- Tampons/sanitary products
- Bath towels
- Shoes to shower in (if using campground facilities)
- Solar shower (If RV doesn't have a shower/bath)
- Bug spray
Personal Items Needed While RVing
Taking your personal items on your RV adventurePhoto by Rainier Ridao on Unsplash
- Phone and phone charger
- Laptop or tablet and charger
- Wallet with ID and credit/debit cards
- Campsite reservation information
- Eyeglasses and sunglasses
Clothing and Footwear Needed for RVing
What clothes do you need when you go RVing?Photo by Ali Kazal on Unsplash
- Moisture-wicking shirts
- Moisture-wicking pants
- Long sleeve shirt
- Down or fleece jacket
- Rain jacket
- Rain pants
- Hiking boots or sneakers
- Sandals or flip flops
- Winter/snow gear depending on the season
What else will we need for Rving?Photo by Alice Donovan Rouse on Unsplash
- Extra batteries
- Cleaning supplies
- Portable charging bank or solar charger
- Firewood and fire starter (If fires are permitted at your campsite)
- Books and/or games
- Dog gear if bringing your four-legged pals
- Dry bags or plastic bins to store items
- Backpack or hiking pack
- Hiking, fishing, kayaking, or other gear for activities
- Outdoor rug
- Patio furniture (chairs, tables, etc.)
- Pop-up tent (if RV doesn't have an awning)
Enjoy Your Trip
You've gone through your checklist and have inspected your RV to make sure everything is up to standard and in working order. Now it's time to decide where you are going to set up camp and hit the road! There are many more logistics to deal with when RV camping compared to car camping, but with the right preliminary preparation, you can relax knowing everything is in place for the perfect RVing experience.