Daily Find
Calling all foodies: Join the area's hottest chefs and cookbook authors at the Palace Ballroom on Tuesday, Dec. 5 from 4 to 7 p.m. for the "Ultimate Holiday Cookbook Social."
By Sarah Jio | December 1, 2006
Convergence Zone
The compact and portable case is filled with 15 small containers of herbs, spices, and special seasoning blends.
By Kathy Schultz | April 6, 2006
Gearing Up
A few weeks back, I promised a column on how to dry your own spaghetti sauce, which is a fantastic and easy way to bring some home-cooked flavor to the woods. You either can make your own sauce from scratch (see my favorite recipe below), or use your favorite jarred sauce -- just choose a brand that doesn't have chunks of veggies or meats in it. Smooth marinara works best.
By Kristin Hostetter | July 22, 2004
Gearing Up
I recently had the privilege of judging the first nationwide REI/Backpacker Camp Cook-Off outside Denver. Two days of chowing down on gooey s'mores, fruit-infused pancakes, crazy trail mix concoctions, even backpackable sushi and more pasta dishes than I could count. So much for my low-carb lifestyle.
The grand prize winner was Chris Gilliam, a 32-year-old Denverite, whose hearty, spicy lentil stew stole the show (and it's really a show; the competition will be featured on a one-hour special next spring on the Food Network).
By Kristin Hostetter | July 8, 2004
Gearing Up
Ask most folks what they're craving after a few days in the wilderness and the answer is almost always "a burger (or steak) and a beer." That's because it's so hard to pack perishable meats on multiday trips. Instead, we tend to subsist on carbs and fats (Dr. Atkins would have never made it as a backpacker).
By Kristin Hostetter | June 3, 2004
Handled properly, sturgeon makes a superior meal -- it's excellent smoked, sauteed or deep-fried. Handled poorly, it can taste as fishy as the hold of a derelict tuna boat and take on an old-tire texture.
The survivors of a variety of fish 120 million years old, white sturgeon are bony-plated, which requires unusual dressing techniques.
By Greg Johnston | June 12, 2003
BAINBRIDGE ISLAND When husband-and-wife philanthropists Paul and Debbi Brainerd founded Puget Sound Environmental Learning Center, publicity focused on the wooded campus's mission to inspire schoolchildren about nature. But as the center is finding its feet a process including a significant name change it's also luring adults, with classes on everything from cooking to passive solar energy.
Actually, the $52 million, 255-acre compound, now known officially as IslandWood, also appeals to curious adults who want to see what the kids get, and what they're missing.
By Gordon Black | November 28, 2002
Tent? Check. Sleeping bag? Check. Mosquito repellent? Check. Extra-virgin olive oil? Huh?
At the height of the summer camping season, throngs of wilderness enthusiasts head for the mountains and the desert, the coast and the woods. The promise of wide-open spaces, big trees, tall peaks and remote swimming holes provides ample motivation to pack up the car and head out.
By Robin Donovan | July 24, 2002
