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Trail Chef: Foodie Meet Outdoorsy

Kashi commercials, whitewater & wine, and real-life trail chefs--just a few of the ways foodie and outdoorsy mesh.

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So you’re a foodie. (Do you know what a persimmon is and how to use it in a dish? You qualify.) And you’re the outdoorsy type. (You’re reading this blog. You qualify.) And while once foodie and outdoorsy may have butted heads (at least in the mainstream), that relationship is swiftly reconciling, as evidenced by the number of recipes and discussion on this website and others regarding delicious meals that are easy to prepare in the backwoods. With that reconciliation comes an array of new opportunities for the foodie-outdoorsy type:

Starring in a Kashi Commercial

OK, apparently you have to work at Kashi to star in their commercials which hit to the very heart of the foodie/outdoorsy argument, but the message is clear: stale, processed granola bars and stale, processed granola bar people are old news (not a direct quote). Even energy bars and granola bars are continually evolving with new ingredients and attention to flavor and nutritional value. New Clif “C” bars combine fruit, nuts, & sea salt…and not a whole lot else (especially gluten, no gluten). The BP office moochers can’t get enough.

Culinary Whitewater Series

You did not misread that title. While The New York Times scooped us on this one just the other day, the Culinary Whitewater Series is a true foodie-outdoorsy adventure. ROW adventures combines whitewater rafting trips with “hands-on learning of campfire and Dutch Oven cooking focused on Northwest Regional Fare.” Ultralighters need not apply. Meals are paired with regional wines and trips are four to six days along the Snake, Salmon, and Grande Ronde River. Adult prices range from $1,250 to $1,765 according to their website.

Volunteer Crew Chefs, Continental Divide Trail Alliance

If you happen to be in Leadville, CO on July 3 there will be a one-day workshop for those interested in becoming 2010 volunteer crew chefs. Crew chefs whip up hearty meals for the hungry trail volunteers who haul dirt and rocks to make the CDT hikeable; in 2009, the first year of the chef team, all CDTA volunteer projects featured on-trail meals. The training session costs $15. Can’t make the workshop? Check out our article, Dinner Party: Cooking for a Group, then whip up something with persimmon on your next group outing.

How are you blending foodie/outdoorsy? Let us know in the comments below.

–Trail Chef

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