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.
Nevados over my left shoulder
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 of Nevados de Chillan Northeast from the last chairlift, Mirador. When first arriving to Las Trancas, the town adjacent to the Nevados de Chillan resort, and hearing about its glory and fantastic snowboard lines, we knew we had to get it. We had heard stories of people being denied success because of the habitual wind so we had planned on at least getting denied once. What we didn’t plan for was how many times it would really deny us. Read More →
Photo: Laurel Miller
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 it’s high in fiber, magnesium, potassium, and iron, and contains all nine essential amino acids, as well as the bioflavonoid rutin. Read More →
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.
Photos and Story By Laurel Miller
Despite having lived in Colorado off-and-on for nearly 20 years, until last month, I’d never managed to hike the famed West Maroon Pass. It’s a rite of passage for Coloradans to day-hike the 12 miles from Aspen to Crested Butte (or vice versa), especially when you consider that the alternative is (an admittedly spectacular) 100-mile drive over the Elk Mountains. In my defense, I’ve had a pre-existing back problem since 1994, and until last year, I wasn’t capable of carrying a fully-loaded pack (unless you’re a local, most hikers opt to spend a couple of days in one or both towns). It was my fear of spinal failure that had previously kept me from attempting the trail.
Two weeks ago, I decided it was high time to establish my Colorado cred. In mid-summer, the hike attracts locals and attracts visitors from all over the world, who come for the wildflower bloom. This time of year, however, the aspens form a blaze of color, making for one of the nation’s most dramatic—and little-publicized—fall foliage displays. Read More →
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, WindPro II, and the three WhisperLite models.
By Ryan Hayter
As children Mom told us to “join the clean plate club” in order to avoid wasting food. Considering today’s generous portions that may not be such a good idea unless you’re in a backcountry environment where eating all the food on your plate is one of the most basic steps toward reducing food waste and human impact on the environment. Creative cooking over a stove is one of the joys of outdoor adventure. What to do with the leftovers, food waste and dirty dishes – the gray water – is a different matter. “The key thing to keep in mind is to smartly plan your meals in advance to reduce waste and minimize clean up,” said Ben Lawhon, education director for The Leave No Trace Center for Outdoor Ethics. The LNT center is the leading organization promoting responsible enjoyment of the outdoors, and an MSR partner that provides science-based techniques for minimizing visitor impact on parks and protected areas. “Pre-planning such as cooking with one pot instead of using three pots for meals and preparing the right portion sizes will reduce waste and reduce the amount of dishes that need to be cleaned.” Dirty dishes are often unavoidable so when it’s time for KP, Leave No Trace recommends using methods that are appropriate for the environment you’re visiting in order to protect water sources and minimize the chance of providing food rewards to local wildlife that may alter their natural habits. Tips for cleaning dishes in the backcountry: You’re in the backcountry. You’ve eaten a meal. There’s a dirty bowl, a dirty spoon, and a dirty pot. Now what do you do? Read More →
© Roddy Scheer, www.roddyscheer.com
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 detail on how to access the waterfall. I parked along the side of the logging road near a clearing which turned out to be the unmarked trailhead. As instructed by the folded up printout in my back pocket, I hiked in for about a third of a mile to where the trail started switching back but saw no pink ribbons indicating the side trail down to the falls. So I continued on further and kept a lookout for ribbons or any other indication of a way to safely descend down the gorge wall to the rushing water I could hear below. Read More →
Fall is here and nighttime temperatures are dropping in the regions where many of us live and play. This change in temperature brings up a question our tent team hears all the time: Why is the inside of my tent wet in the morning, even when it’s dry outside? The answer is phase change! This MSR video explains the phenomenon as we experience it in the backcountry. It also covers what you can do to reduce condensation in your tent. And for those of you who don’t take condensation seriously, trust us it can be in tents!
Story and Photos By Tara Alan, Avid cyclist, adventurer, camp cook, and Writer of Bike Camp Cook and of the award winning website goingslowly.com
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. Read More →
Fuel canisters are made of steel, which is recyclable as mixed metal. The valve includes parts made of plastic and rubber.
At MSR we get this question all the time: How do you recycle fuel canisters?
Isobutane canisters are made of painted steel and plastic valves. Technically they can be recycled as mixed metal. Unfortunately, the process is a lot more complicated than just throwing your spent canister in a bin. Fuel canisters can only be recycled in areas where mixed metal is accepted, and they can only be processed when properly prepared beforehand. Here’s how to make your fuel canister recyclable:
- Make sure the canister is totally empty. You should use all the gas for cooking – it’s better to burn the hydrocarbons than release them. Of all the stoves on the market, the Reactor is probably the best at using the last drop of fuel in the can.
- If you think there could be some gas left you can purge it by attaching your stove, inverting it, and opening the valve. This will allow any remaining gas to leave the canister. Make sure you’re clear of any potential flame or source of sparks while doing this.
- Once you’re sure the canister is empty, you need to puncture it so it meets recycling requirements. You don’t need a special tool to do this – just puncture it with a can opener or a sharp object like a screwdriver or an ice axe. Don’t use a saw because it can create sparks that will ignite remaining fuel. You don’t need to remove the valve to meet mixed metal requirements. Read More →