West Coast Campers Fuel New Era of Camp Cooking

Even the New York Times has noticed how much better backpacking food has gotten lately.

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Campfire grilled onions, flatiron steaks, Bolognese sauce: Camp cooking is enjoying a foodie renaissance that goes way beyond the stereotypical noodles of yesteryear. And to hear this trend piece in The New York Times tell it, West Coast backpackers are behind much of the upgrade. Check it out for recipe tips and camp kitchen suggestions.

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