A week into her first-ever NOLS class, deep in the wilderness, Katherine Boehrer experienced the biggest shock of the trip, at dinnertime. “They made this chocolate cake. I didn’t know you could make a cake in the backcountry,” she says. “And it was so comforting; it was like a taste of home.”
BOULDER, Colo. – July 26, 2017 — Outdoor recreation is a huge economic force in the state of Wyoming. It generates $5.6 billion annually in consumer spending, directly contributes a whopping 50,000 jobs and contributes $514 million in state and local tax revenue, according to the Outdoor Recreation Economy state report released today by Outdoor Industry Association (OIA).
Any parent who grew up ruling the neighborhood streets on their bike, climbing trees, or flipping over rocks to see what they could scare up will want their kids to do the same.
Exploring Arizona can be beautiful, breathtaking and sometimes even thrilling. From rocky Grand Canyon trails to the secluded Sedona wilderness, thousands of hikers venture away from civilization.
“It’s a madhouse” is the first thing that my wife and I thought as we arrived at Anza-Borrego on a Thursday morning in March. We wanted to see the wildflower superblooms and thought we’d beat the crowd by visiting midweek. Everybody else clearly had the same idea. Hundreds of cars were trying to shoehorn into the tiny lot of state park headquarters. We aborted and drove past the dozens of frustrated drivers that had just pulled themselves off the road haphazardly like pick-up-sticks.
As the first American—and first woman—to row across the Atlantic Ocean solo, Tori Murden McClure is no stranger to challenges.
A camp-kitchen upgrade.
If you’re like us, you secretly love rehydrated backpacking meals. One, they’re super easy to make. Two, there’s almost no cleanup involved. And three, they taste better and better all the time. But sometimes you want a fresh meal when you’ve been hoofing it through the backcountry. Here’s a simple recipe to try: