I only have three requirements when I’m making coffee in the backcountry: 1) the coffee must taste great (duh); 2) the coffee can’t have a gritty feeling; and 3) cleanup must be fast and simple. Now, as a self-proclaimed coffee addict, I’ll admit that criteria #1 completely depends on the quality and freshness of the coffee beans and what your taste for coffee is. I like a black mug of joe from medium to light roasted beans.
So you want to go backpacking? Excellent! Let me be the first to welcome you to this lifelong addiction to the great outdoors and hiking off the beaten path. Read more for our philosophy on packing gear as well as a downloadable checklist!
The quest to pack lightweight camping and backpacking food is forever ongoing. Naturally, this begs the question if you are out section hiking or backpacking, do you need to fully rehydrate your freeze dried meals? Read on to learn more!
America has some of the most iconic hiking trails in the world – from the recognizable vistas in places such as Arches, Yellowstone, and El Capitan, to the more cult like passion that Katahdin and the Tetons inspire. We’ve rounded up our 5 epic backpacking trips across the States. How many have you trekked?
Travel enriches our lives in innumerable ways! But travel can also be daunting, especially if you head to a country that differs culturally or speaks a different language. Be a travel warrior, not worrier - and the best way to have a great time is by traveling prepared. This includes having ready to eat freeze dried meals!
I would challenge us to rethink our negativity towards processed food and begin asking questions such as “what is the purpose of the processing”, “how is the processing impacting shelf life”, and “what has been added because of the processing”. If a food is processed in such a way that artificial flavors, such as MSG, are needed for taste, or emulsifiers are needed for shelf life, perhaps we should reduce those from our diet and start emphasizing foods that are preserved in a way, like freeze drying, to keep it as natural as possible. I’ve said it before, and I’ll say it again - let’s make food shelf stable by removing what causes food to go bad (oxygen, moisture) rather than adding preservatives into food.