Backcountry Chef Yellow Snow

Backcountry Chef Yellow Snow

When life hands you snow, add some lemon to it By Ari LeVaux Way back before the holidays, when winter first began sliding its icy fingers down our necks, we still had the holidays ahead. But once they were over, we had nothing to look forward to but snow—and that’s...
Mountain Martini

Mountain Martini

It’s grapefruit and vodka’s season. But add some mint if you want the magic By Ari LeVaux Few methods of coping with winter are superior to sipping a grapefruit martini. Composed of grapefruit, mint, vodka and sugar, it isn’t your typical martini. In fact, by most...
The Wild Side of Rice

The Wild Side of Rice

Eating wild foods in wild places is a special experience story and photo By Ari LeVaux I met the wild ricer behind a ski lodge near Lake Tahoe. We were there for a writing workshop, reading each other our work. The wild ricer was a hunting guide in northern Wisconsin...
September Salsa

September Salsa

Canning salsa is a labor of zesty love By Ari LeVaux Labor Day is unique among holidays in that nobody really “celebrates” it. It lacks the excitement of New Year’s, the virtues of MLK Day, the mystery of Easter, the love of Mother’s Day, the sorrow of Memorial Day,...
Donuts With  Strawberry  Skillet Jam

Donuts With Strawberry Skillet Jam

STORY AND PHOTOS by Derek Carlisle FRESH FROM THE SKILLET The Outbound Collective recently hosted Pursuit at Snowbasin, a weekend of camping out, rock climbing, water play, mastering outdoor skills and relaxing by the campfire—in other words, summer camp for adults. A...
New World Pollinators

New World Pollinators

The buzz on beekeeping and cooking with honey By Claire McArthur When Bevan Weed moved into his home in Riverton, he planted an apple tree in the backyard, but for six frustrating years, he got no fruit. After doing some research, the reason became clear: There were...