MSR BACKCOUNTRY CAFÉ: PENNE WITH TUNA, CAPERS, & GREEN OLIVES

Story And Photos By Laurel Miller It’s a well-documented fact amongst my family and friend that I’ll eat anything, as long as it makes for a good story or I’m getting paid (aka “working”). I’ve eaten everything from dog to witchetty grubs in the name of travel and research, and frankly, I don’t understand why people make such a big deal about the Donner Party’s diet. I draw the line, however, at freeze-dried backpacker meals. I was a seriously picky eater as a kid, and the two lingering scars are the aforementioned- what I like to refer to as “crap in a bag-” and airline food. I know people who actually think both are tasty; as someone who’s eaten man’s best friend, I’m certainly not in a position to judge….

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Backpacking With Cheese

By Laurel Miller Cheese is one of those glorious foods that make every meal better. The French epicure and politician Jean Anthelme Brillat-Savarin once said, “A meal without cheese is like a beautiful woman with only one eye.” I suppose that’s one way to put it. Because I’m a cheese writer and consultant, it usually finds its way into my backpack when I’m planning a big hike or hut trip. Because many cheeses are delicate, however, the key is to choose the right style (which refers to the texture, make-process, and how long, or if, a cheese is aged). Food safety experts cite two hours as the window in which it’s safe to leave perishable foods (think raw proteins such as meat, poultry, eggs, most dairy products) at room temperature….

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