Backcountry Splitboarding in Chile: Nevados

Photos and Story By Steve Weiss It was my first time in this foreign, beautiful country of Chile to splitboard and, it would be the first time ever attempting to summit a peak and fail, multiple times. The Chilean Andes are unforgiving – windy, wet, and cold – even when the sun is out on a bluebird day. They are considered the 2nd tallest mountain range in the world, sitting just below the Himalayas. Because of its incessant high-powered wind and at times bombproof surface, you can find yourself seeking a peak and being pushed off it. Nevados, a volcano that is located just outside of the Nevados de Chillan resort is the epitome of being forced for multi-attempts. Nevados is a volcano that is located just above the resort…

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

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: Basics of Dehydrating food

In this episode of Tim and Christine Conners’ Camp Cooking TV, they dive into the basics of dehydrating food for the trail. They cover the reasons for dehydrating your food and explain how to prepare some of your favorite foods for the trail. If you want to lighten your pack and make great tasting food on the trail, dehydrating your food is a great technique. For more of Camp Cooking’s mouth-watering camp recipes be sure to  check out Tim and Christine Conners’ bestselling series of books. You can find more information on their website, http://www.lipsmackincampin.com.

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Made in the USA: Building the WhisperLite Stove

A lot of outdoorsy folk can tell you where their WhisperLite has been – Yosemite, Canyonlands, Denali, Bryce – the list goes on and on. But how many of these people can tell you where their stove came from? Our new video answers that question in great detail. In this video we walk you through the making of a WhisperLite International stove, step by step, in our Seattle factory. The process starts with raw materials such as sheet metal, tubing and aluminum bar stock. These materials are machined and shaped into parts that are tested and hand-assembled to create each stove. The process is similar to that used on the first WhisperLite, manufactured back in 1984. Almost every MSR stove is manufactured in Seattle, including the Reactor, XGK-EX, SuperFly, DragonFly,…

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Searching for Waterfalls of Washington State

Story By Roddy Scheer No doubt this is a peach of a gig. A major publisher hired me to put together a guide book on waterfall hikes in Washington State, so I have spent the last several months winnowing down the list of cascades and hiking some of them. While many of the waterfalls on my list are well-known and well-loved, others are more obscure. For me, that’s where the fun — and adventure — comes in. One recent outing to a remote waterfall — I’m not telling where — accessed via a short hike off of an otherwise deserted old logging road turned out to be more of an adventure than I anticipated. I had basic instructions cobbled together from a couple of websites, but not a lot of…

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MSR Backcountry Cafe: Camp Style Lablabi

Story and Photos By Tara Alan, A few years ago, my husband Tyler and I were bicycle touring on Kerkennah, a desert island famed to be Kirke’s isle in Homer’s The Odyssey.   It was there, just off the coast of Tunisia, that we first tried the dish lablabi. This satisfying soup was vaguely reminiscent of the chili I grew up eating in North America, but it was far simpler, made of yesterday’s baguette, a scoop of hearty chickpeas, and an ample amount of spicy chili-garlic paste. Though the dish didn’t win any awards for beauty, the hearty meal was humble, delectable, and inexpensive.

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Packrafting the Alatna River: The Wilds of Gates of the Arctic National Park

Story and Photos By Heather Balogh The plane sputtered through the water and smoothly sailed into the distance, leaving the five of us standing on the banks of Circle Lake, watching our only link to civilization fly in the opposite direction. Our bush pilot had just dropped us in Gates of the Arctic National Park, near the Arrigetch Peaks in Alaska. We were literally hundreds of miles from anything, and the silence was truly deafening. Our crew– comprised of Will, Amy, Shannon, Drew, and myself– had been planning this trip for months. Will and Drew had originally heard of Gates in 2007, but it had taken a few years to find a group of people that were interested in going so far off the grid. After a few discussions, we…

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MSR Backcountry Cafe: Bacon and Beyond

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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Help Support This New Outdoor Camp Cookbook: Bike. Camp. Cook

Story and Photos By Tara Alan A few years ago, my husband and I embarked on a two year journey across Europe and Asia. We spent most of the adventure on a pair of touring bicycles, with everything we owned packed in our panniers. After returning, I set about writing a cookbook for other two-wheeled wanderers. Bike. Camp. Cook. is the result of my labor. Despite its obvious focus on cycling, the book is a beautiful, informative, food-centric journey for anyone to enjoy. In the cookbook,  I show you the tools and techniques you’ll need for cooking on the road. Then, I provide a delicious collection of gourmet recipes that you’ll love making at camp. 

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