No one wants to pull out a cook set and prep a complex meal in the middle of an active day on the trail, but few want to eat soggy sandwiches or yet another bar. Learn to make tasty ready-to-eat snacks and meals for your next adventure in this workshop with live recipe demos from our newly released cookbook, Dirty Gourmet: Food for Your Outdoor Adventure (Skipstone, April 2018) . Sponsored by Stanley.
Recipes: Pina Colada Fruit Leather, Chia Hibiscus Cooler, Avodiablo, Goddess Kale Bacon Wraps