Story and Photos By Laurel Miller
Shoulder season may be over, but whatever outdoor pursuits you’re currently enjoying, you still need to eat.
There’s nothing wrong with traditional trail/slope snacks: I love jerky, GORP, and energy bars just as much as the next person. But sometimes, when you’re really busting your ass out there, it’s nice to up the ante a little bit and treat yourself- and others- to something special. Read More →
Story and Photos By Tara Alan
A few years ago, my husband Tyler and I were bicycle touring in Romania. We’d just pedaled through the gypsy village of Glod when we decided to free-camp for the night, stopping to set up our tent in an idyllic, secluded forest on a hilltop high above the town.
Tall trees towered above us as we made our home for the night. Tyler got a fire going, while I set about making a tasty supper to satisfy our ravenous appetites. Despite the fact that we were deep in the heart of Eastern Europe and I should have been craving cabbage rolls and hearty Romanian soups, all I wanted was food like I’d find in a Chinese restaurant back home. And thus, I decided to concoct an Asian-style meal of rice noodles with stir-fried eggplant and broccoli in a dark, savory, sweet and sour sauce. Read More →
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Story and photos by Aili Farquhar
Daylight greeted us as we awoke, brewed up, ate, and started moving once more. Stanislav took the aid lead on the Nose pitch. As I belayed his lead up the tiny overhanging crack threading up the wall I recalled our days practicing our aid climbing in Leavenworth in a slight drizzle. We were ready for this. So far our training had paid off.
The belay station for this pitch was crowded, difficult, and had stunning exposure. Below us the Tokositna glacier flowed past Hunter, which towered above us across an open expanse of air. The next section was a spicy run-out mixed traverse that I dispatched with the knowledge that our mixed difficulties would soon be over. Indeed, we were happy to return to neve and ice. We joined the West Face Couloir route at this point and climbed to the top of it and over onto a traverse into a cave. A sea of solid golden granite soared above, riddled with splitter cracks. Were this mountain not in the heart of the Alaska Range it would have hundreds of routes on it. We climbed up into the cave. The snow floor was the flattest place we had seen since the ledge below the Nose. We brewed up, took off our packs, and dozed for an hour before continuing. Read More →
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Story and photos by Aili Farquhar
The voice over the phone was nervous. I was barreling down I-94 somewhere outside Miles City, Montana, going about 90 on my way to the Bakken oil patch and already tired. I was telling my climbing partner Stanislav, who had just completed a bone dry ascent of New York Gully on Chair Peak, about the hip-deep powder my friend Tess and I had found on Teton Pass.
“I’m worried you are doing too much skiing and not enough ice climbing. I don’t know if you will be adequately prepared for Huntington.”
This worry voiced made me the kind of mad that promotes a flurry of training. Up at work in the oilfields I ramped up my workouts. I camped for days at a time in the back of my truck in Hyalite, throwing myself at leads on mixed routes. I worked through the fear and climbed into the long days of spring until all the ice fell down and I was ready to leave for Alaska. Read More →
Jim Meyers seeking some inspiration for writing in Hyalite Canyon, MT. (photo by Molly Ravits)
By Ryan Hayter
The Lunch Room (TLR): You don’t hear of too many brands having dedicated in-house copywriters. What exactly do you do?
JM: We now have three full-time copywriters and basically, if it’s got words on it, one of us wrote it.
Up front, a considerable amount of time goes into planning and strategy. We work with the division directors and marketing team to determine where products fit into the line and ensure we develop messages that convey what the engineers had in mind when they created the product. We even sit-in on line-planning sessions, talking about products that are still just a glimmer in an engineer’s eye. We’re all “users” too, so we can all offer feedback that helps shape the products we create.
On the other end of the spectrum, we crank-out a lot of web copy, instructions, packaging, etc. Being in-house, you get really familiar with a brand and you can do things intuitively that an outside writer might take two or three tries to nail, so there’s efficiency there. Read More →
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.