Exploring how we cook, eat and drink while bikepacking or bike touring, both at home and abroad. Articles about hunger, nutrition, hydration, and the kitchen.
Virginia turns to the magical kingdom of fungi to satiate her jerky cravings for our latest bikepacking recipe. Find the full ingredients list and recipe in this step-by-step guide to making your own mushroom jerky here…
Lucas has been brewing up his morning coffee using the new AeroPress Go lately, which the makers call “The Better Travel Coffee Press.” Find his highly caffeinated review here, along with lots of photos and a comparison with the original AeroPress, an old standard among #coffeeoutside aficionados…
Heather’s Choice is a relatively small brand that’s based in Anchorage, Alaska, where all of its backpacking/bikepacking meals and yummy Packaroons are made and tested. They sent us some samples to try out, and here’s the verdict…
Hesitant to buy another expensive, sugar-packed, individually wrapped energy bar, Franzi Wernsing teamed up with chef Mario Presi to create the Holy Moly Granoly Bar, a snack that tastes great and is built to survive being bashed around in a handlebar bag. Find the recipe here…
Love chomping on energy bars when you bikepack but hate the single-use packaging they come in? Hailing from the UK and inspired by its rugged National Parks, Outdoor Provisions have just launched two delicious bars wrapped in compostable packaging, with more to follow…
With the 2019 Tour Divide underway, we thought we’d share this recipe for homemade Great Divide Endurance Bars, dreamed up to support a 10-day ride along the route from Banff to Yellowstone. They’re organic, gluten-free, and designed to provide sustained energy. Find the ingredients, recipe, and a step-by-step video here…
Nomad Nutrition’s line of adventure-ready meals is plant-based, gluten free, and made of mostly organic ingredients. Each meal is locally crafted in British Columbia and promises to be a top-notch product due to their revolutionary drying process. Here are our impressions after trying them this past summer…
Firepot dehydrated meals promise tasty, wholesome, locally sourced, and ultralight meals to bookend your days in the saddle. We try out a couple of their meals in the woodlands of Dorset…
Matthew Kadey, author of “Rocket Fuel – Power Packed Food for Sports + Adventure,” is an adventure cyclist and dietitian. Matthew’s two-wheeled travels have taken him to numerous countries including Ethiopia, Syria, and Thailand, just to name a few. We asked Matthew for some bikepacking-friendly recipes from his cookbook, and as an added bonus he whipped us up our own special energy ball recipe.
Do you follow a paleo diet, or aspire to keep predominantly to its principles of eating more naturally and cutting out processed food? But let me guess… you still want to pack light when you bikepack? Paleo Meals to Go are crammed with simple caveman goodness… Here’s our thoughts on what’s in them, and how they taste.
Our friend Brendan Leonard recently co-authored and published a camping cookbook titled “Best Served Wild”. We asked Brendan to recommend the simplest and most lightweight recipe from the “Multi-Day Outings” chapter. Here’s one that any bikepacker should be able to make…
Over the summer, Michael Dammer joined us on the Colorado Trail, miraculously packing two weeks worth of dehydrated food, grown on his family farm in Ecuador, into his homemade leather framebag. Together with a ziplock bag full of quinoa, they helped us complete the route’s 530 mile length and tackle its 70,000 feet of elevation gain. For those seeking a different take on easy-to-cook bikepacking meals, here are three healthy recipes that kept our legs strong and our bellies full.
