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Leif Whittaker on the Privilege of Climbing Mountains

Jan 15, 2014

Photos and story by Leif Whittaker The view from the barren promontory above Namche Bazaar in Nepal looked out on a windswept hunk of the Himalaya where the sunrise struck, bathing the world’s highest mountain in flattering gold light. Dad and Mom stood next to me, their breath white in the frigid morning. The alpine air was redolent with juniper. We talked about climbing, a favorite subject of the guides, Sherpa, and photographers who clustered around us. I listened intently to Dad’s stories about his ascent of Mount Everest in 1963 and Mom’s stories about the 1978 K2 expedition. Though they spoke of daring, superhuman feats—like descending from 29,035 feet half blind and without bottled oxygen—I heard a conspicuous tone of humility in their voices, as if they acknowledged how lucky…

Multi-day Ski Mountaineering: Tips from New Zealand

Jan 13, 2014

Story by Kate Hourihan In early October, American skiers Nick Webb and Beau Fredlund met up in Christchurch to catch the tail end of the New Zealand winter. Arriving just after the ski resorts closed, and the flocks of winter tourists departed, they aimed to take advantage of the milder weather, longer days and more stable snow of the New Zealand spring. While the snow was still plentiful at high elevations, it was not easy to reach. And while they made several long day tours, Nick and Beau focused on multi-day trips to take advantage of the terrain above the long, tiring approaches. Their longest trip, totaling ten days, was spent exploring the upper Tasman Saddle in the Aoraki/Mt. Cook National Park. After walking two full days up the Tasman…

MSR Backcountry Cafe: Rotisserie Chicken Fingers

Jan 8, 2014

Story and Photos by Tara Alan As much as I love the invigorating excitement of trying new flavors as I travel, sometimes what I really want are the familiar and comforting dishes of home. It doesn’t matter where I am, or how long I’ve been on the road, I’m bound to get homesick for good ol’ American food once in a while. When my husband Tyler and I were cycling through France, three months into a two-year bicycle tour, we experienced just that. Nevermind the fact that we were in one of the most gourmet countries in the world, home to escargot and fois gras and a dizzyingly delicious array of artisanal charcuterie. Nevermind the fact we could eat crusty loaves of bread any time we wished, could gorge ourselves on delicious…

Video: MSR Snowshoe Traction

Jan 3, 2014

In this video we explore the superior traction technology that sets MSR snowshoes apart from the competition. Engineering 360-degree traction around the snowshoe’s edges, while maintaining lightweight performance, offers better grip and stability on traverses and steep climbs. Learn more about MSR snowshoe technology and the distinctions between our snowshoe models.

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…

One Punch Higher: Ski Mountaineering on Mexico’s Volcanoes

Dec 30, 2013

Story by Holly Walker / Photos by Zebulon Blais Maderno was flooded with ghouls, vampires and comic book characters. It isn’t unusual for this pedestrian street to be bustling, but this strange cast had packed themselves into the street like sardines for the Saturday before Dia de Muertos (a Mexican holiday celebrating passed family and friends). I was in the thick of Mexican culture. Known for surfing, spicy food, tequila and Mariachi music, Mexico is an unlikely destination for a ski adventure. But, where there is snow, there can be skiing, and Mexico is home to some very high, snow-capped volcanoes. Still, as I took in the scene of one of the biggest cities in the world, I wondered how I had gotten here. A month earlier, I was having…

MSR Backcountry Cafe: Spiced Eggplant and Tomato Stew

Dec 26, 2013

One of my favorite things about cooking on the road is collecting spices from each place I travel. New flavors and aromas add excitement to my daily meals, and I love always being on the lookout for things I’ve never seen or tasted in marketplaces. What’s even better than buying fun new ingredients? Being given them by new friends! When my husband Tyler and I were in Athens, I was gifted a bag of spices by our couch surfing host, Miwa, who knew how much I love to cook. It wasn’t a Greek spice mix, nor one of Japanese descent like our host herself, but rather one that smelled of India. Miwa didn’t know exactly what it was called, but she said it was one of her favorites. I was honored to…

Roping Up

Dec 23, 2013

Story and photos by Keenan Murray A brotherhood of devotion. Sinuously dangling in the breeze, it is the last connection and the vehicle of strength from one friend to another. Out of respect for the thin line of life, I cherish it — take care of it, for I know that it will guard against more than an unexpected meeting with the stone cold ground. The words of Royal Robbins run through my head: “Climbing is a great game — great not in spite of the demands it makes, but because of them. Great because it will not let us give half of ourselves — it demands all of us. It demands our best.” Not only is the team physically bound together by the rope; it is the mental, emotional,…

MSR Backcountry Cafe: Trail Treats, Part 2 – The Parking Lot

Dec 18, 2013

Story and Photos by Laurel Miller Some of us eat to live, others live to eat (admittedly, it’s a First World luxury to be able to make such a distinction). If you’re of the latter persuasion, it’s hard to dispute the psychological and satiety benefits of high-fat/protein/complex carbohydrate post-exercise snacks that go the extra mile. Want to ensure a surplus of stoke at the end of your next outing? Take some inspiration from the below list, and make the traditional parking lot scarf-session just as memorable as the rest of your trip. Obviously, you’ll need to menu-plan and store or pack accordingly, depending upon climate and duration of trip. If you’re feeling especially motivated, fire up a grill if there’s one available at the trailhead, or use your camp stove….

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