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Escape the Snow: Where to Hike, Bike and Climb this Winter

Dec 15, 2020

EDITOR’S NOTE 12/20: The gist of this article is travel – the safety of which is questionable right now, given the current and uncertain trajectory of COVID-19 pandemic. That said, we are dreamers and optimists at heart and we trust there will be brighter days ahead. In the meantime, read on to make some great future plans. As always, please do what’s best for you and those around you by follow current guidelines for travel from the CDC, state and local authorities.    Not everyone embraces the onset of winter. If you’re hardcore about warmer weather outdoor pursuits, from hiking, biking, trail running and climbing to paddling, there are parts of the western U.S. that offer respite from the polar vortex. Whether you’re looking to escape the snow entirely or just avoid hauling extra gear, the following places feature exceptional- and diverse- terrain…

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MSR Backcountry Cafe: Soba Noodles With Wilted Greens & Spicy Peanut Sauce

Nov 4, 2013

Raise your hand if you’ve ever prepared Top Ramen on a camping trip. Raise both hands if you’ve ever been so famished that you’ve eaten them uncooked. We’ve all been there. And with all due respect to the ubiquitous fried noodles, there are other, healthier options available—ones that won’t crumble to dust in your pack or add a heaping dose of MSG to your dinner. If you’re willing to allow for the additional prep and cooking time, you can throw together a pot of soba noodles dressed with a fiery peanut sauce in just 10 minutes. These slender Japanese noodles are named after their main ingredient, buckwheat, which is a fruit seed related to rhubarb, rather than a cereal grain. Buckwheat is a good choice after an intense workout, as…

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MSR Backcountry Cafe: Easy Appetizers for the Exhausted

Jan 2, 2014

Story and Photos by Laurel Miller American gastronomy has been responsible for some memorably mediocre finger foods (or canapés, hors d’ouevres, or appetizers, if you’re so inclined). Despite this, we’re all familiar with the ubiquitous cheese ball, spinach dip (served in a hollowed out loaf of sourdough) pigs in a blanket, and, if you’re of a certain age, rumaki. Having inhaled my share of spinach dip in this life, I’m not trying to be an asshole. But it is possible, even in the backcountry, to create starters that are easy, on-trend, and free of processed ingredients. The point of appetizers, as the name suggests, is to stimulate the appetite. Providing a balance of flavors and textures is the key to making them work, as are good-quality ingredients (which don’t require…

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MSR Backcountry Cafe: Trail Treats, Part 1

Nov 25, 2013

Story and Photos By Laurel Miller Shoulder season may be over, but whatever outdoor pursuits you’re currently enjoying, you still need to eat. There’s nothing wrong with traditional trail/slope snacks: I love jerky, GORP, and energy bars just as much as the next person. But sometimes, when you’re really busting your butt out there, it’s nice to up the ante a little bit and treat yourself- and others- to something special.

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MSR Backcountry Cafe: Bacon and Beyond

Sep 30, 2013

Story By Laurel Miller Bacon makes everything better. This is hardly news. What causes some confusion, however, is how best to pack your meaty treats into the backcountry. Food safety, while perhaps not of highest concern to those of us who live the dirtbag lifestyle, is still important. Raw or cured/aged/preserved protein products such as meat, poultry, dairy, and eggs can cause serious food-borne illness, so choosing the right products and packing them properly is key before heading out on an adventure. I spoke with David Katz, chef, salumi-maker, and owner of Napa’s Salumeria Sub Rosa, about what safety precautions hikers should follow when taking cured meat products on the trail. Despite the fact that frontiersmen have been packing bacon for centuries, “If it’s not a shelf-stable product, unlike most…

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MSR Backcountry Cafe: Summer Desserts

Aug 13, 2014

Story and photos by Laurel Miller A creek-chilled beer (or beverage of your choice) is a just reward at the end of a long day on the trail, but what to do when you’re craving something sweet that doesn’t come from a bottle (and no, Gummi Bears don’t count)? Summer and early fall are the best times to bust out a backcountry dessert because at no other time is the array and diversity of seasonal fruits so abundant and appealing. Depending upon climate, space, and other logistical considerations, trail desserts can be as simple as fresh berries with store-bought biscotti, to grilled stonefruit with vanilla syrup, and mascarpone. In previous posts, I’ve provided details on how to curate and stock your backcountry kitchen, but the beauty of dessert is that…

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Building Your Backcountry Kitchen, Part 2: The Essential Ingredients

Jul 31, 2023

I grew up in a family that embraced the convenience of freeze-dried meals and deviled ham when it came to camping trips. It wasn’t until a college spring break trip to Baja’s Bahia Concepción that I discovered it’s possible to actually, you know, cook while camping. We’d procured some scallops from the bay. My friend Caroline, an avid cook, sautéed them with garlic and chili flakes, adding a splash of her beer and a squeeze of lime to finish. I was gobsmacked—left to my own devices, I’d been subsisting on canned frijoles refritos and tortillas. That pivotal moment not only inspired me to go to culinary school, it redefined what I thought of as camping fare. Today, there are certain ingredients that are staples in my home and backcountry kitchen….

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