Trail Food Made Simple... at TrailsFest
The schedule of events and activities at TrailsFest this year is simply awesome. The only thing wrong with it is that it is so packed with great things to do, you'll have to make some hard choices on how to spend your time. Will you learn map and compass skills, or hear tips on hiking in cougar country? Want to identify common birds or learn to create your own ideal backpacking system? So many choices, in only one day!
Fortunately, at 11am at TrailsFest, your choice of activity should be simple. Got kids with you? Take the guided family hike along the Rattlesnake lakeshore with family hiking expert and guidebook author Joan Burton. She'll share all sorts of words of wisdom for choosing great hikes with kids and keeping your kids engaged on the trail. Are you new to hiking or enjoy day hiking most? Don't miss the talk by guidebook author Craig Romano on his newest book, Day Hiking North Cascades.
- Sarah Kirkconnell (left) and a fellow trail diva demonstrate the concepts of Freezer Bag Cooking at TrailsFest in 2007. Sarah will share recipes, techniques, and tasty samples when her workshop returns to TrailsFest 2008, at 11am. Photo by Damien Murphy.
Or, maybe you're like me and backpacking the trails of Washington is your chosen pastime. You'll want to join us at 11am the outdoor classroom for a fabulous workshop with Sarah Kirkconnell, the mastermind behind a new way to cook simple, easy and tasty food in the backcountry, known as Freezer Bag Cooking.
Freezer Bag Cooking is really a new way of approaching traditional outdoor food. It offers simplicity, convenience and variety, and incorporates lightweight needs into the mix as well. The cooking gear needed is minimal. Meals are prepared at home and put into zip top freezer bags. When ready to eat, the meal is prepared in and eaten out of the freezer bag. Whether you're cooking lunch or dinner, mealtime becomes fast and effortless, and cleanup is a cinch - just seal the empty zip top bag to be packed out and possibly even re-used. Also, with meals portioned into individual freezer bags, making meals ahead of time for multi-day trips, families or a group is painless.
Even better, Sarah's recipes (some of which she will share) are just tasty. How about Coconut Berry Oatmeal for breakfast? Tuna "Bruschetta" on tortillas for lunch? Finish your day with Smoked Salmon Pasta or Spicy Beef & Tomato Couscous for dinner. Remember, these are all prepared in a freezer bag -- easy preparation, and cleanup is a cinch.
Learn all about it at TrailsFest, Saturday July 19th at Rattlesnake Lake near North Bend. See you there!
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