Via Oregon - May/June 2021 - 47

LEFT: JUSTIN BAILIE; RIGHT: DAVID H. COLLIER

utilizing a communal campground
kitchen, an iron pot is essential, " he
says. " It holds heat extremely well,
so you can use less heat when cooking. It's also versatile. You can cook
stews, bread, even pies. " Another
option is a camp grill, which sits
over the fire and allows you to cook
food on top. A Mears specialty:
chicken, red pepper, and mushroom
skewers tossed in a yakitori glaze.
Store these supplies together in
one box, and keep a separate one
(Mears calls it the " larder box " ) to
stock small quantities of necessities
such as high-quality olive oil, salt
and pepper, hot sauce, and coffee
and/or tea. A third box can hold
pasta, beans, and other foods that
don't have to be refrigerated.
Cold items such as meats, vegetables, cheeses, and butter should
be packed away in a portable cooler.
A mix of regular ice and longerlasting dry ice is best for keeping
foods cold.
Frying, boiling, grilling, and
roasting-it can all be done over an
open fire. A gas-powered camping
stove works well, too. Just remember to always have propane handy.

PRO TIP: Chill the cooler by filling

it with ice and leaving it out at
room temperature the night
before, says Mears.

What to eat

Keep breakfasts and lunches simple, says Mears-some cereal and
juiced mandarins in the morning,
charcuterie-style cold meats and
cheeses in the afternoon. That way,
you save your energy for the main
meal in the evening. For this, Mears
recommends one-pot dishes, such
as fresh soups and curries, meals
that you can easily enhance or
change up by adding veggies,
aromatic spices, meats, or fish.
For a meal that includes little
campfire prep and few dishes, try a
foil packet. You can prepare these
at home by slicing up chicken or
meat, along with vegetables like
carrots, onions, and potatoes, and
marinating in a resealable plastic
bag with herbs, spices, and vinegar.
At camp, transfer the contents into
a foil packet and start grilling.
PRO TIP: Wherever you're camp-

ing, pick up a few local ingredients
at a nearby market to enjoy as part

of your meal-chiles in the
Southwest or artichokes along
California's Central Coast.
" Anything that celebrates the
landscape you're traveling through
in a culinary sense, " says Mears.

Cleaning up

Use dish soap and a dedicated
bowl, and dump any leftover water
at least 200 feet from your campsite and any others around you, or
in a designated campground sink.
LEAVE NO TRACE

The most important rule of camping is to leave no trace. Carry out
trash and food scraps, or dispose
of them in designated bins. Store
food in your vehicle or a dedicated
bear box when not in use to protect
wildlife and keep animals from
disturbing camp. Don't forget to
drown your campfire with water,
making sure it's cool to the touch,
before leaving. The wilderness will
thank you. ●
laura kiniry is a San Franciscobased journalist who writes about
food, travel, and the outdoors.

A A A | VIA

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Via Oregon - May/June 2021

Table of Contents for the Digital Edition of Via Oregon - May/June 2021

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Via Oregon - May/June 2021 - Cover1
Via Oregon - May/June 2021 - Cover2
Via Oregon - May/June 2021 - 1
Via Oregon - May/June 2021 - 2
Via Oregon - May/June 2021 - Contents
Via Oregon - May/June 2021 - 4
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