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 into the mountains 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 techniques of cooking. The rock stoves began to improve and I was able to get more creative and intuitive about what I cooked in the wild. A meal cooked on rocks left me feeling alive and grateful.
I left the restaurant industry in search of better ingredients and a better understanding of them. This lead me to farming. I found myself cooking with better ingredients and having a deeper connection to them. I realized that a deeper connection to food and community meant a deeper connection to self and health.
The search for ingredients and fulfillment lead me into the wild. This was the greatest leap I took with food and has proven to be the most rewarding. Cooking on rocks is a wholesome experience; the ingredients are a mix of cultivated and wild harvested foods and the process of adapting the landscape into a kitchen is primal and a complete expression of freedom.