Bikepacking Food

In August, a crew from Panorama Cycles set off on a group ride in Quebec’s Laurentian Mountains to take full advantage of the last few days of summer. Find a trip report from Trevor Browne here, including a camp poutine recipe and some great photos by Jonathan B. Roy…

Lucas recently got his hands on a Wacaco Picopresso, one of the most compact espresso makers on the market, and he reports back after a couple of months of pulling shots around camp and at home. Find his in-depth review of this tiny device that punches well above its minimal weight here…

In our ongoing effort to curb the use of single-serving plastics, we took a deep dive into what “biodegradable” packaging really means and gathered dozens of bikepacking-friendly snacks and dehydrated camping meals that come in compostable packaging and put them to the test. Find our reviews and a roundup of options here…

In our ongoing quest to ride longer, carry less, and eat more, we turn to Happy Yak to sample their line of nutritious freeze-dried meals, all of which are made in Canada. Find Miles’ thoughts on a few of their most popular options here…

Originally developed as an efficient way of getting chocolate into her mouth during the hot summer months, Emma’s Full Power Cookie Dough offers the enjoyment of snacking in a convenient and reusable jar. Simply take a scoop at the foot of a climb and watch your legs go! It’s wrapper-free, gluten-free, and dairy-free too. Find the recipe here…

Winter is upon us, and for many, it’s “lockdown-season” too. Why not use this enforced downtime to hone your culinary skills for the coming spring? Tasty, nutty, fruity granola never fails to make an energy-packed start to the day. The very best is homemade, so try baking a batch of Emma’s Gracious Granola for your next local overnighter. Find the full, easy-to-follow recipe here, along with variations on a theme for bikepacking foodies…

Over the weekend, Virginia and Logan rolled out with a couple of friends for their Good Night 2020 campout. Find the recap here alongside a photo gallery and an overnighter-friendly recipe for savory latkes, a comforting breakfast that’ll warm you up after a chilly night out and energize you for the ride back home…

If you’re looking to imbue your bikepacking trips with some practical creativity, how about carving a wooden spoon on your next overnight campout? Newbie whittler Cass made his first eating implement last year and shares his tips and thoughts on the process, as well as inspiration and advice from expert spoon-making bikepackers…

If you’re hankering to cut down on your plastic waste but love your lil’ riding treats, try lobbing these delicious and easy to make energy balls into your pie hole on your next bikepacking trip. Think chocolate, dates, peanut butter, oats, chia seeds, and sea salt… with no cooking required! Find the recipe here…

SANS Meal Bars have no added sugar, include only real whole food ingredients, are gluten, soy, and dairy-free, and offer a whopping 400 calories per bar. We’ve tried a few of their most popular flavors over the last couple of weeks to see how we like them. Read on for our impressions…

Like a delightful mashup between rummaging and finding in nature’s larder, foraging for wild food can be a powerful way of connecting us all with the land around us. Cass heads out into hills in search of steep climbs… and breakfast. Read on to find out what he ate, and learn about a range of resources that can transform our appreciation of the places we bikepack, and satisfy our bellies too.

Have you ever felt that the packaging used by outdoor provision companies feels at odds with being in the great outdoors? Then check out Oregon-based Fernweh Food Co. and its compostable bag and bulk purchase options. We tickle our taste buds with a vegan Southwest stew and mushroom pot pie, and find out about Fernweh’s owner Ashley Lance, her bike, and more…