Food- and the particular piece of gear that makes great trail food possible.
I am a NOLS alum. Anyone who has been a NOLS student will understand my love of MSR Whisperlite stoves, a frybake, and trail pizza.
On a NOLS course, they joke that you’ll spend a semester outdoors and will learn to cook.
I came back from NOLS New Zealand and I knew how to cook. (and do a few other outdoor leadership things).
I have become locally famous with coworkers for my trail pizza, and trail cooking in general.
And yet, I apologized to my trusty whisperlite stove as I put it in storage, and unpacked my brand new alcohol stove.
For my thru hike, I am trading gourmet trail cooking for a ‘boil water only’ stove.
I hope it treats me just as well as my whisperlite.
It certainly is ten times lighter.
The cooking will be in the pre-mixing of dried foods in a quart freezer bag- which I will add the boiled water to- and hope my tastebuds are satisfied.
I will continue to be obsessed with pizza. (But I hear this is a normal thru-hiker condition.)