Goodbye to Trail Pizza


Food- and the particular piece of gear that makes great trail food possible.

Firebaked pizza with the Holden Trail Crew at Domke Lake

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.)


About Natalie

Natalie Fisher is a dancer, teacher, silk aerialist, and choreographer. She is inspired by the wilderness. Her work involves finding the seam where her worlds of dance, aerials and the wilderness meet.

One thought on “Goodbye to Trail Pizza

  1. Good luck on your thru hike. I’m one of those random contributors to your thru hike that is living out his ambition viacarously. I look forward to being inspired as I thru hike in the only way I can currently. Good luck. Have fun!!

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