Photos and Story by Lindsey Kunz This delectable pasta dish is guaranteed to make your friends and fellow campers drool! It’s a rich backcountry recovery meal, well suited to keep you fueled for another epic day in the mountains, be it ski touring, mountaineering, or alpine climbing. One pot is all you need. Servings: 2, plus leftovers for second dinner or next-day’s lunch
Photos and Story By Ben Kunz The climbing road trip has become a defining part of being an American climber. The freedom of packing up a vehicle and travelling to dreamy crags across this Great Land is part of our climbing culture. Last year marked a chance to fulfill a dream of taking some serious time explore some of the best climbing this country has to offer. The High Sierra Galen Rowell’s amazing photography opened up my world to the High Sierra. These amazing mountains with its excellent rock boasts some of American’s finest alpine routes! “The best alpine wall in the country.” – Peter Croft, about the Incredible Hulk Tyrolean traverse on Sun Ribbon Arete on Temple Crag:
Photos and Story By Lindsey Kunz This dish is a welcomed alternative to freeze-dried meals and competes with freeze dried packages for weight savings and cook time, thanks to the powdered coconut milk. And I’ve yet to find someone who doesn’t love this dish, both for its taste and for the ease of making it vegan and gluten free. One pot is all you need. Servings: 2 Ingredients 2 bundles thin rice vermicelli noodles (a package of 8 can be purchased at an Asian food market for just over a buck, or you can find in the international section of your grocery store)
Savory dishes for the shoulder-season.
