This is a recipe that’s so far far removed from its original, ancient, roots. And yet, I’d like to think it still retains some of its authenticity. Kalua pork, is a recipe that originated from the early Polynesian settlers on the Hawaiian islands. Those first adventurous souls scoured the world’s biggest ocean, navigating by the stars to look for new pin pricks of land in its grand, blue, vastness. They traveled in canoe’s hewn from hallowed out logs with an outrigger (or two) connected by two struts. And on these canoe’s, they also traveled with animals: dogs, chickens, and pigs.

Bulgogi, traditionally enjoyed with rice or as lettuce wraps, is to Koreans what phở is to the Vietnamese, matzo ball soup to the Jewish, the taco is to the Mexicans, and spaghetti and meatballs are to Italian-Americans. It’s the single Korean dish that has transcended far beyond its humble, and also some royal roots. Everyone has their own rendition of this sweet and savory meat dish, there’s no single “this is it” recipe. It’s even been popularized by Korean-American chef and restaurateur, Roy Choi, when he opened up the Kogi BBQ Taco truck in Los Angeles where he combined the City of Angel’s two favorite foods, Mexican and Korean, together into a taco. And now, you too can enjoy this unique blend of cultures at camp.

Ordering a chai at a coffee shop usually amounts to about $5 of disappointment. They’re normally 98% milk with just barely a dash of spiced tea flavor. It’s actually very rare to order a chai that is actually a dark, robust, a punch of masala spices, milky, and sweet. Even actual Indian restaurants are just okay tea affairs. I’ve resorted to making chai’s at home thanks to Shruthi….

The leaves start changing color, the air get just a little crispier at night, and when the chill penetrates into your thin jacket a little deeper, you know it’s fall —it’s finally puffy time.

Just like how the pumpkin spice latte (PSL) is what coffee is for the fall season, mulled wine is what camping is for the fall season. It’s the PSL of chilly camping beverages.

And, let’s be real, PSLs are freaking delicious.

This dish has become a staple of ours when we’re on the traveling on the road. It’s incredibly simple to prep, ingredients are easy, and readily available at pretty much any grocery story, and well, its delicious. Contrary to the viral TikTok videos, you don’t need to bake this. Baking only double caramelizes the feta cheese and makes it “social media friendly”. I mean, who doesn’t like looking at some perfectly browned cheese?

Here’s my version of this (now) iconic dish and how, very easily, camp-ify it.

One of the many misconceptions about Indian curries is the idea that they’re stews which take a very long time to simmer away. But in reality, they’re quite the opposite! From start to finish, you can be done and eating in 20 minutes. A little bit of extra-ness goes a long way when you’re on the road…w