“Um, yeah, it’s good.”
That’s a lie and you know it, by the look on the hiker’s face. The eyes are a teensy bit guilty, the smile a little bit fake. The guy is trying to be nice, but it’s obvious his hiking meal did not appeal. It happened to our intrepid expert backcountry guide over and over again until he teamed with a clever Argentine chef to create gourmet camping meals, and a new player in the market was born.
Once backcountry hikers tasted these exceptional meals, made with fresh, organic ingredients—onions, carrots, zucchini, Roma tomatoes, basil, quinoa, for starters—the camper’s expressions changed to actual delight, and the smiles were real. We knew we were on to something. It’s all about raising the standards for dehydrated meals, finding a way to provide convenience without sacrificing taste.
There are probably as many chili recipes as there are chefs and cooks in the world. Truthfully, we’ve had to tone our first version down from firehouse hot to a bit less spicy, but it still has a nice bite to it as chili should. Our secret recipe includes those succulent Roma tomatoes, bell peppers, black beans and cumin, along with just the right amount of chili powder.
Because it’s about making the best product possible and not about churning out products as fast as we can, we will take as long as it takes to make each dish the kind of hiking meal we would like to consume. The chili is still a work in progress. Other meals, such as our Turkey Goulash and Fruity Exploding Oatmeal, have passed our stringent standards and are ready to go.
Please, don’t speed through the forest and don’t race through your hiking meals. It’s all about absorbing the experience—the peace and serenity and comfort and rejuvenation you deserve. Our national parks and other camping areas are there for your enjoyment. Shouldn’t your meals while hiking offer the same benefits? We think so.
