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Taking the kids: Here’s to new culinary adventures! Eileen Ogintz, Tribune Content Agency © Andy Yemma Conch served right on the boat in Belize 2018.. We weren’t supposed to be there, neither were most of the others. But there we were early in September at the bottom of the Grand Canyon rocking and rolling through the famous rapids two dozen in one day during our week-long Western River Expeditions raft trip, setting up cots to sleep under the stars, breakfasting on pork chops one day (a company tradition) and chowing down on grilled trout and asparagus another night. There was even a chocolate Dutch oven cake for my birthday.

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