Andrew Skurka's Blog, page 22

Guide team 2020 || Profile: Jessica Winters

Jessica is a backpacking Triple Crowner, a full-time yoga teacher, and former K-12 teacher. She’s been with the program since 2018, and clients adore her. “Jessica was the highlight of our trip. Her energy, kindness, and knowledge were incredible.”

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Guide team 2020 || Profile: Paul Magnanti

Paul is one of my longest serving guides, going back to 2012. He’s completed the Appalachian, Pacific Crest, Continental Divide, Colorado, and Great Divide Trails; and more recently has completed off-the-beaten path treks like a 500-mile loop through northern New Mexico and a month-long walk across Utah.

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Guide team 2020 || Profile: Dave Eitemiller

Dave recently retired from a long and successful career in Asia as a Senior Executive for a major paper company, so he’s now filling his days with a lot more fun stuff. He started guiding with me in 2018 and says that it’s the best “job” he’s ever had.

His most notable trips include the Wind River High Route (twice) and the Pfiffner Traverse, and portions of the Sierra High Route, Kings Canyon Basin Route, and Yosemite High Route. In addition to backpacking, I fly fish, hunt, ski, and trail run. I’ve completed four 100-mile races and many others in the 50K to 100K range, notably the San Juan Solstice 50.

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Guide team 2020 || Profile: Dan Durston

If you are/were an active member of online communities like r/UL and BPL, or if you own a X-Mid 1P or 2P Tent, you already know of Dan. His experience includes thru-hiking the Pacific Crest Trail, yo-yo’ing the Great Divide Trail, and completing the Bob Marshall Open five times (each time as the fastest finisher).

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Guide team 2020 || Profile: Mary Cochenour

Mary has been backpacking for decades, with her most notable trips including the John Muir Trail (x3), Tahoe-Yosemite Trail, Wonderland Trail, the Circuit in Torres Del Paine in Patagonia. Prior to her current role with Gaia GPS, she was Assistant Attorney General for the State of Montana, a backcountry ranger in Desolation Wilderness, a Grand Canyon raft guide, and a ski patroller for Heavenly.

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Dinner Recipe: Coconut Cashew Curry

This was another new dinner for 2019, and it quickly became one of my favorite dinners. Here’s why:

Completely unique flavor profile among our 12-recipe repertoire;Great variety of textures;A hearty and filling portion; and,Easy to increase the calorie count and density, like by adding olive oil or chunks of protein.

The original recipe used Green Cardamom, an aromatic spice that proved divisive. So it’s not included in this version, and it will be omitted on our 2020 trips.

Meal Stats



Weight per serving: 5.7 ouncesCalories per ounce: 113Calories per serving: 644



Ingredients

The curry sauce calls for several tricky-to-find ingredients. Thankfully, like our Peanut Noodle sauce, the curry is so good that it’s worth making a big batch and keeping some in the fridge for easy at-home dinners.

Tamarind paste has a sweet-and-sour flavor and is derived from cooking down taramind pods. It’s easy to find online, and is often stocked in Latin American and Asian grocery markets. It’s not crucial, so if you can’t find it, skip it. But to make up for its absence, add a pinch of rice wine vinegar and sugar to the sauce.

Green curry paste is different from curry powder. The blend of ingredients varies by brand, but it’s generally a mixture of pulverized kaffir lime leaf, lemongrass, and galangal root (related closely to ginger). Some brands have fish sauce or shrimp paste — if you’re vegetarian, check the label.

Dried chickpeas are becoming a popular snack in natural grocery stores. We purchase plain ones in bulk, but flavored varieties will work just fine. Buy only what you’ll need, because they’ll last only a few weeks after the package has been opened.

Other types of protein can be added to this dish. Consider:

Chicken (Dried, Pouch)Tuna (Pouch)Beef (Dehydrated, Freeze Dried)

The weight of ginger powder per serving 0.01 ounces, which won’t register on a postal or kitchen scale. It’s just a pinch.

At Home Preparation

For both soloists and groups, mix together all the dry ingredients, except:

On longer trips, separate the chickpeas so that they stay crunchy;On group trips, separate the cashews, so that tree nut allergies can be accommodated.

Combine the curry paste and tamarind paste, and store it in a small 1- to 8-ounce HDPE bottle, depending on the amount. To retrieve all the sauce, which is marginally viscous, add purified water (hot, if it’s available) to the bottle and shake vigorously. We’ve also used 8-ounce plastic “take-out” containers, which were easier to access but less leak-proof.

The curry sauce. It’s packed with flavor.



Cooking Instructions



Bring about 12 ounces of water to a boilAdd the dry ingredients, curry sauce, and cashews (so everything but the chickpeas). Return to boil, then remove from heat and let soak for about 10 minutes, until the vegetables are soft.Once everything is re-hydrated, add the chickpeas.



Finished Curry Dish



Have questions about or an experience with this meal? Leave a comment.

Disclosure. I strive to offer field-tested and trustworthy information, insights, and advice. I have no financial affiliations with or interests in any brands or products, and I do not publish sponsored content

This website is supported by affiliate marketing, whereby for referral traffic I receive a small commission from select vendors like Amazon or REI, at no cost to the reader.

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Dinner Recipe: Backcountry Chili

A near weekly dinner at home for Amanda and me during the colder months is chili. It’s particularly gratifying to make with DIY elk meat and homegrown peppers and tomatoes.

It seemed like my chili recipe could be converted for backcountry use, and I asked David last spring to develop a recipe. On its maiden trip, the reactions were excellent: “If it had Fritos, I’d score it higher than Beans & Rice,” said one multi-time alumnus. If you’ve tried that dish, you know that’s high praise!

Based on 84 client evaluations in 2019, this chili recipe scored a 2.55/3.0, putting it in a close fourth-place behind Beans & Rice (2.79), Peanut Noodles (2.58), and Pesto Noodles (2.57).

Meal Stats:



Recipe weight: 5.5 ouncesTotal calories: 512Calories/ounce: 93







Ingredients

This recipe relies on several ingredients that are difficult to find locally. But they’re worth it.

Re-fried beans can be found in some grocery stores. In Boulder, for example, Natural Grocers carries them in the bulk. Buy more than you need and use the leftovers for Beans and Rice. Some brands contain gluten, so read the ingredients label if you’re sensitive.

Tomato powder is a vital base ingredient. A little goes a long way. It’s convenient to have in the pantry for home use.

The most common complaint about this dish is the textured vegetable protein (TVP). If you’re unaccustomed to it, it can be difficult to digest, making even a palatial tent too claustrophobic. So consider using more beans and less TVP.

Alternatively, substitute dried beef crumbles for the TVP. This would significantly increase the cost, but would be easier on sensitive systems. Be aware that beef crumbles are not particularly shelf-stable. Once the package is opened, refrigerate it and use it within a week; in the field, use it within a day or two, depending on ambient temperatures.

To increase the calorie count and caloric density, add more cheese, Fritos, or olive oil.

A few more specialty ingredients than some other recipes, but each makes a big difference in the final flavor.



At-Home Preparation

For solo trips, you can mix everything together in a small bag, except the cheese — keep that in it’s own bag. Cheese makes most meals better, and on longer trips I often pack a big block of it.

For groups, you can carry all the ingredients in a single bag and divide it in the field, or you can give each group member an individual ration (as we normally do). Again, hold out the cheese. The spices tend to settle towards the bottom of a bag, and shaking the bag helps to redistribute them.

Backcountry Chili



Cooking Instructions



Bring about 12 ounces of water to a boilTake the pot off the flame. Add in the chili mixtureYou can let it sit, covered, to re-hydrate. It will take about 10 minutes. You can let it simmer too, stirring so as not to burn it. Mix in the cheese You can add a few extra ounces of water to the cooking process though to make things even easier.

As noted in my Argument for Soups and Gruels post, I tend to make meals for watery in the backcountry. Using up to 16 ounces of water will help make cleanup easier.

Have questions about or an experience with this meal? Leave a comment.

Disclosure. I strive to offer field-tested and trustworthy information, insights, and advice. I have no financial affiliations with or interests in any brands or products, and I do not publish sponsored content

This website is supported by affiliate marketing, whereby for referral traffic I receive a small commission from select vendors like Amazon or REI, at no cost to the reader.

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Breakfast Recipe: Coconut Chia Oatmeal

A classic oatmeal breakfast (or worse, an instant packet) consists of simple grains and sugar, and not much else. I find that it gives a quick sugar rush, but I’m often hungry within an hour or two.

For last season, David developed a recipe that sticks better to my ribs, combining an oatmeal base with longer-burning chia and coconut, a modest amount of sugar, and some yummy toppings. With over 600 calories, it will almost power me to lunch.

Meal Stats



4.5 ounces (107 grams)622 calories 138 calories per ounce



An easy, filling, not-to-sweet breakfast



Ingredients

Think of this recipe as a template — it can be changed in any manner of ways. However, don’t stray too far from the 4.5-ounce serving weight, and don’t skip the sugar or salt.

For example, use:

Dried blueberries, dried apple pieces, or dried strawberries instead of raisins. Macadamia nuts instead of almonds, if you prefer an extra rich flavor and higher caloric density.Protein powder instead of coconut milk powder, though a vanilla flavored brand is recommended.

You can also employ the overnight oats method, and soak the cereal in water the night before. The oats and chia seeds will be soft enough to eat for a quick start.

At Home Preparation

For solo trips, all ingredients can be combined into a small, ziplock bag. If you backpack a lot, mixing together a large batch that you can individually portion throughout the season will save you time.

For groups, it can be easier to accommodate everyone’s preferences by combining all the oats, chia seeds, and coconut milk powder in one bag. Keep the sugar and toppings separate, and let people mix them in to their taste.

Field Preparation

Preparing this meal is very easy.

Bring 8-10 ounces of water to a boil. Take your pot off the flame. Add the bag of ingredients to the water and stirLet the mixture sit for 3-5 minutes. If you put it back on the heat, stir constantly to avoid burning the meal.

Using extra water, about 12 ounces, will give you a looser consistency. This makes cleanup easier. Watch from splatters if you put the mix back over the flame.

Have questions or an experience with this meal? Leave a comment.

Disclosure. I strive to offer field-tested and trustworthy information, insights, and advice. I have no financial affiliations with or interests in any brands or products, and I do not publish sponsored content

This website is supported by affiliate marketing, whereby for referral traffic I receive a small commission from select vendors like Amazon or REI, at no cost to the reader.

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Guided trips 2020: Application dates & details

Winter has just arrived for most of the country and the holiday season is almost upon us, but already it’s time to start thinking about spring and summer 2020. If your plans involve a guided trip with us, this page will help you navigate the application process.

When to apply

During the open application period, applications received will be treated mostly equally (as described below). After the period closes, applications will be treated on a first-come-first-served (FSFC) basis for spots that are still open.

For 2020 trips the open application period will start on Sunday, December 15. The closing date depends on the location:

December 16 through Monday, December 29 for trips in Utah and West Virginia;December 16 through Monday, January 12 for trips in Alaska, California, and Rocky Mountains.

The staggered open application period is a departure from previous years, which have had just one period in January. This schedule will help distribute the processing workload, and it will give Utah and West Virginia clients more time to arrange travel and complete the Planning Curriculum.

How to apply

To apply for a 2020 trip:

Complete the Application Form, andSubmit your Application Fee of $25, which will be credited to the cost of your trip.

Prepare yourself for the Application Form, which asks for more than just biographical information. View a PDF of it.

Application review process

During the open application period, each applicant is categorized:

AlumniWaitlist from a previous yearNew applicant

Priority is generally given to alumni and previously waitlisted applicants, but it’s not universal — in recent years, I’ve had good results by mixing in new applicants with alumni.

Towards the end of the open periods, I begin to take inventory of the applicant pool and to form loose groups. By applying early in the open application period (not at the last-minute), I’ll be able to account for you during this preliminary phase.

You’ve applied. Now what?

I will start offering spots on trips during the weeks of:

December 30, for Utah and West Virginia;January 13, for Alaska, California, and Rocky Mountains.

While processing applications, I will keep you regularly informed of my progress and your status. Please be patient with me — it takes a long time to thoroughly read and evaluate each application, and I put a lot of thought into the makeup of each group.

Applicants for Alaska, California, and the Rocky Mountains will have to be especially patient, possibly waiting up to four weeks after they’ve applied to receive a decision. I considered having two separate open application periods to avoid this wait time, but overall the staggered closing dates is the best system.

Planning Curriculum

The planning curriculum will start on Monday, January 20 for the Utah and West Virginia trips.

It will probably start a few weeks later for the other locations, probably Monday, February 3. This may change depending on the efficiency with which we process applications in January.

Questions?

Leave a comment below, or contact me directly.

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Dinner Recipe: Polenta + Peppers

This Italian-themed dinner recipe is very filling, making it ideal for long days and late in a trip, when appetites are big. It’s unique and flavorful.

Meal stats



Recommended serving weight: 5.6 ozTotal calories: 595Caloric density: 105 cal/oz

Like instant potatoes, polenta absorbs a significant amount of water, at a 4:1 volume ratio. So this meal cooks bigger than the two-ounce serving would suggest. Those wanting more calories or a higher caloric density should increase the quantity of olive oil, Parmesan, or nuts.

Ingredients

Chunks of dry salami are a wonderful addition to this meal, for both flavor and protein.

Tomato powder can be tricky to find in stores. It adds vital flavor, however, so don’t skip it. It’s most easily found online, is very shelf-stable, and can be used at home for pastas and risottos.

If you’re feeling fancy, you can substitute the cashews for pine nuts. They’ll change the flavor a bit, and make it more authentic. Cashews or almonds work just fine though if you don’t want to spend the extra money.

One word of caution, make sure you’re buying quick-cook grits. More traditional varieties can take upwards of 40 minutes to cook, and they’re inedible if underdone.

Clockwise from top: Olive oil, parmesan, peppers, tomato powder, polenta



At-home preparation

When solo, I bag all of the  ingredients together save for the olive oil.

In a group, each member is given their own bag of polenta, peppers, and tomato powder. The remaining ingredients are communally carried, and distributed in the field.

To carry the olive oil, I recommend a Nalgene bottle (4 to 32 oz), which has a reliably tight screw-lid.

Individual serving, left: one bag of ingredients + bottle of olive oil. Group serving, all other bags and containers.



Cooking instructions

For perfect consistency:

Add the olive oil at any time. Bring 12 ounces of water to a boil.Add polenta, peppers, and tomato powder, and return to a simmer for 30 or 60 seconds.Remove from the heat and let sit for 5 to 10 minutes until the polenta has fully cooked.Add the olive oil (if you have not already) and Parmesan, and enjoy.

By adding more than the recommended volume of water, like 16 ounces, all ingredients can be added at the start, then brought to a boil. Be careful of splatter as the polenta cooks, and stir regularly to avoid burning the polenta.

Have questions or an experience with this meal? Leave a comment.

Disclosure. I strive to offer field-tested and trustworthy information, insights, and advice. I have no financial affiliations with or interests in any brands or products, and I do not publish sponsored content

This website is supported by affiliate marketing, whereby for referral traffic I receive a small commission from select vendors like Amazon or REI, at no cost to the reader.

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