Dacks and Toga Active Life August Issue For Web

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activelife
SPORTS • FITNESS • TRAVEL • ADVENTURE • WELLNESS • MAY - JUNE 2017
life &styleMAY
LIFE • STYLE • ARTS • TRAVEL • FROM SARATOGA TO
2017
gift guide
5 fun
ways
to shift
gears
Nick
Marcantonio
chases the
Ironman
hiking
the
Devil’s
Path
still racing
after all
these years
Bill Parks skis
the Birkebeiner
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Active Life Magazine
and Become a Part of our
Active Life Community!
Call 518-636-5960
or email ads@87npub.com
Current issues are available online with live links to advertisers’ websites.
Holiday
THE ADIRONDACKS
life &styleMAY
LIFE • STYLE • ARTS • TRAVEL • FROM SARATOGA TO
2017
Summer
music guide
festivals, great venues,
free concerts and more
THE ADIRONDACKS
life &styleMAY
LIFE • STYLE • ARTS • TRAVEL • FROM SARATOGA TO
2017
THE ADIRONDACKS
10
great
places
to get
together
life &styleMAY
LIFE • STYLE • ARTS • TRAVEL • FROM SARATOGA TO
2017
THE ADIRONDACKS
Vows
great
locations
to tie the knot!
Coming in December 2017
Dacks and Toga ®
Life & Style Magazine
Call 518-636-5960
or email ads@87npub.com
Current issues are available online with live links to advertisers’ websites.
5
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activelife
Publisher
87 North Publishing, Ltd.
www.87npub.com
Managing Editor
Jody Katz
Creative Director
Gabrielle Katz
Contributors
Alex Kochon
John Jacobs
Ethan Katz
Advertising
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Contact Us At:
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PUBLISHING, LTD.
Dacks & Toga ® Active Life magazine is owned and operated by
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P.O. Box 495, Glens Falls, NY 12801
© 2017 by 87 North Publishing, Ltd. All Rights Reserved.
Reproduction in any form, by any means in any form, mechanical or
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food
Become a
Backwoods
Gourmet!
When backpacking or
camping, it’s easy to fall
into a cooking routine
dictated solely by practicality
with little thought
given to taste. If you find yourself in a
rut, eating the same easy but uninspiring
freeze-dried camp meals, it might
be time for a change. Though you can’t
beat the simplicity of pre-packaged
meals, with just a little more effort and
some preparation and creativity, you
might be surprised with the high-quality
cooking that’s possible!
If you want good taste, though,
you will have to do some prep at
home. There’s no getting around it.
Whether it’s pre-cooking, organizing
and packaging, or dehydrating (more
on that later), this is what makes
these types of meals feasible in the
middle of the woods. That being said,
we’re sure you will find your efforts
well worth it.
When looking for recipes to adapt
to the backcountry, start with recipes
with fewer ingredients that have
more flavor. For instance, sun-dried
tomatoes, dried mushrooms, garlic,
nuts, bacon bits and a savory poultry
seasoning are all easily packable ingredients
that add tons of flavor. And,
speaking of “packability,” it’s important
to creatively substitute ingredients
for ones you can easily bring with
you. For example, say a recipe calls
for half an onion. Instead of trying to
keep half an onion fresh, or carrying
around half an onion in your pack after
cooking the other, try bringing a
comparable amount of shallots and
use them all. Another factor to keep
in mind is what is easiest to cook in
camp. Quick-cooking pastas (angel
hair, ditalini), couscous and even instant
mashed potatoes will provide
better results than rice.
You may even try purchasing a food
dehydrator. It is incredible the amount
of ingredients that you can find freezedried
versions of—but you won’t find
everything. What if you are really in
the mood for shrimp? Food dehydrators
are a cheap kitchen appliance
that exponentially increases the variety
of dishes you can make. You might
even find yourself using it throughout
the work week—they can be incredibly
handy. But don’t stop at drying ingredients!
Try drying entire homemade
meals and packaging them in Ziploc
bags, or better yet, re-purposed freezedried
meal bags, so all you need to add
is boiling water for a delicious taste
of home cooking in a beautiful backwoods
setting!
Run, Walk, Bike, Ski...Enjoy!
The Trails of Cole’s Woods, Glens Falls
The First Lighted Ski Trails in North America
Maintained by the Friends of Cole’s Woods
For information: coleswoods.weebly.com
THINK
FLAVOR!
A little bit of
sundried
tomatoes
& dried
mushrooms,
spices, even
bacon bits, will
add a ton of flavor
and take up little
space in your
backpack.
A food dehydrator has one
purpose—to remove most of the water
from food. There are two basic types
of food dehydrator: stacking dehydrators
that have several trays that stack
snugly on top one each other and shelf
dehydrator, which will have shelves that
slide in and out of a main unit.
Each style has it’s advantages.
Shelf dehydrators are more accessible—
the food in any of the trays is accessible
while only the food in a top tray on a
stacking one is quickly accessible. On
stacking units you have to separate the
trays in the tower to get to food in those
below the top tray.
When looking for a dehydrator
look for one with a fan and a heating element.
Good ones will be have a design
that promotes even airflow though the
trays or in the shelves. Better units will
have dual fans and have higher wattage
outputs. Look for one with an adjustable
thermostat so you can control and
maintain an even temperature setting.
Food dehydrators can be purchased
at department stores and
prices will range based on features and
build quality (plastic vs. metal). Expect
to pay about $30-$50 for lower end
models and well over $100 for higher
end models.
PHOTOS: Shutterstock
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