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Upscale Food and Gear Bring Campsite Cooking Out of the Wild

Jun 26, 2017 - The New York Times

Barbara Hodgin, who was once president of the Pacific Crest Trail Association, is old enough to remember a time when, if you asked a backpacker what was for dinner, the standard answer was either “brown in a cup” or “green in a cup.” A clever hack fortrail pad thai was an envelope of unsweetened lime Kool-Aid.

Now, distance backpackers pour French-press coffee into $60 double-walled titanium cups and make beer on the trail from concentrate fizzed up with citric acid and potassium b...