Camp cuisine: Chef re-imagines outdoor dining

30 : 06 : 2014 Camping : Adventurism : Adventure

Kittery, Maine – When planning a seven-day hike along the Adirondack trail, former New York chef Jennifer Scism was appalled by the choice of pre-packaged food on the market.

Good to Go Good to Go
Good to Go Good to Go
Good to Go Good to Go

'After trying many of the different packaged options on the market, including a curry with the main ingredient being cheddar cheese, I knew there had to be a better way to eat on the trail,' she says. 'I started experimenting, making some of my favourite dishes and dehydrating them in my counter-top dehydrator.'

The result was Scism's Good To-Go brand, which at present includes three dehydrated gourmet meals – Smoked Three Bean Chilli, Herbed Mushroom Risotto and Thai Curry. The first two are vegetarian while the latter is suitable for pescatarians. All three are made from natural ingredients and are free from preservatives and additives.

The quest for adventure no longer necessarily means roughing it. While people are seeking authenticity in outdoor experiences, they are not leaving their discerning tastes behind.

For more on the adventurist mindset, read our Man-venturism microtrend and Adventurism design direction.

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