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.

1 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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