Getting into the backcountry is an immersion into a world of escape. Escape from stress, escape from crowds and grid-locked commutes and escape from tweets, pokes, vines, likes, and blogs (except for this one of course). But one thing you don’t need to escape from – nor do I ever want to – is great food! Backcountry cooking is not synonymous with dehydrated foods, nor is it limited to granola, jerky, and ramen noodles. At Southern Yosemite Mountain Guides, we carefully plan our meals with fresh ingredients to include all the essential nutrients, earning the accolade “Backcountry Gourmet” by Sunset Magazine. Here is an example recipe from SYMG’s own Becca George:
Salmon Pesto Pasta with Toasted Pine Nuts
(say that 3 times fast!)
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