Cooking on Rocks
Years ago, a friend and I headed out to go camping. We packed the truck and were at the gas station fueling up for the journey. I asked my friend if he remembered to bring the grill. He hadn’t. Being anxious to get on with the trip I said we would just figure something out. We did.
I was on to something. With less equipment in my backpack I had more room for ingredients. Years of training in a restaurant taught me about techniques of cooking. As the rock stoves I built began to improve I was able to get more creative and intuitive about what I cooked in the wild. After a meal cooked on rocks I felt more satisfied and excited about life.
I left the restaurant industry in search of better ingredients and a better understanding of them. This lead me to farming. Being a part of the farming community means more than pulling weeds and watering crops. I found my self cooking with better ingredients that were in season. I learned ways to ferment and cure foods to extend the season. I realized that a deeper connection to food and community meant a deeper connection to self and health.
I feel most alive with a backpack on my back hiking in nature. I feel even more excited when that backpack is full of my colleagues’ produce and I have good company on the trail. There is a movement in our culture back to nature. Conscious Course Expeditions aim to connect people with nature and themselves via good food and good company.
lets go camping
“Truk is a skilled wilderness chef who whips up elaborate, delicious, smokey meals in extremely remote areas — using hand-built stone surfaces he crafts in-the-moment from scavenged materials. Part adventure, part wilderness tasting menu, Conscious Course Expeditions are not to be missed”
“Conscious Course is a truly unique experience for the eccentric adventurer, combining rustically prepared, consciously sourced food with beautiful camping and hiking.” Jarratt Moody