Our recipes and reports about food for backcountry activities and the mountain lifestyle.
Aaron Schorsch (text and photos)
Post sponsored by our publishing partner Cripple Creek Backcountry
From climbing iconic peaks in breakneck time, to cycling and running immense distances without pause, people everywhere are pushing the envelope and racking up the statistics. Ski touring is no exception. Our phones and watches track our steps, distance, altitude change, heart rate, and a slew of other data points. “Goos,” gels, and other energy-rich food replacements are being slurped down not just by elite athletes, but by neighborhood runners on Sunday morning. In our quest for new heights we have demanded food that is fast and effective, so that we can continue our onslaught of whatever mountain, river, forest, meadow we desire. We are moving quickly, I’ll give it that. But where are we going, and why?