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Portland, Oregon is one of those cities that features old town charm with a hip and vibrant culture. Nestled within the “old town” section of Portland lies a gem that for doughnut connoisseurs is the epitome of good eatin’: Voodoo Doughnuts.

We knew we had arrived at the right place when we saw people walking away with Voodoo’s famous pink boxes. We also thought we had arrived at the entrance early but were greeted with a line that literally wrapped itself around the building. This had to be a good sign and once we finally had gotten to the front door, we were launched into doughnut heaven.

Voodoo prides itself as having fans all over the world with its slogan, “The Magic is in the Hole!” In short, their slogan is right. The smell of freshly prepared doughnuts in all shapes and sizes had our palette drooling with expectations that were exceeded after taking our first bite!

The menu includes a variety of options including cake, vegan, raised, crueller, and fritter doughnuts each with a flavor and style completely unique. Their most popular version is a honey maple glazed doughnut topped with two strips of bacon. Yes, bacon. One bite and the strangeness of this combination will have you looking to fill this odd but delectable new craving until every crumb is finished!

Another favorite is the Portland Cream doughnut. This variety is glazed with chocolate and filled with a custard-style cream that encompasses the charm of Portland and puts the Boston Cream to shame. It’s probably a good thing the Portland Cream wasn’t available when Paul Revere made his famous rush through Boston warning, “The British are coming” as one bite of this doughnut and he might have been too sidetracked to finish his good deed, possibly resulting in a failed American Revolution.

Seriously though, if you’re looking to get more adventurous we saw a few doughnuts covered with some crazy stuff including Fruit Loops cereal, M&Ms, and another staple of the store in the shape of a man and covered with chocolate glaze and scribbled with various colors of icing, stuffed with a badass strawberry filling that had me asking, “Damn, are you serious?!” These doughnuts are THAT good.

The store on the corner of SW 3rd Avenue is where we were treated to some fine eatin’ but fortunately there are three locations including one in the college town of Eugene. And for those with the late night munchies, Voodoo Doughnuts is open 24 hours a day, 7 days a week (excluding certain holidays) and is a “can’t miss” for those visiting Portland or for those already living there.

The magic is definitely in the hole and we’re already counting down the days till our next visit to Portland’s landmark doughnut shop: Voodoo Doughnuts.

– For more information about Voodoo Doughnuts, including custom orders or other facts about their awesome doughnuts, visit them online at

Related – Roadside Food for Mexico Adventure Travel

* Published by JPFreek Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

I really like beer. Whether at basecamp, at the pub or at home, a tasty brew can certainly make for a relaxing time.

For me, traveling around and enjoying the delicious brews from brewpub and bars has become a pastime. Here is the issue, though: Drinking and driving. Yes you can have a beer or even two with a meal in a couple of hours at the pub. However, I want to enjoy more than that and driving home from a remote brewery with a belly full of alcohol is not a good idea.

Most places will fill a growler for you to take home. This, however, has its own set of issues. The growler is sweaty from the cold beer inside and unless you have a cooler or equivalent with you it is hard to keep it cool enough until you get to a place where you can enjoy it. Enter Hydro Flask’s Growler.

Hydro Flask’s Growler has a series of double wall, vacuum-sealed double insulated bottles that keep cold things cold for twenty four hours or more. Sixty four ounce insulated beer vessels that will keep beer cold and fresh for even the longest drive. I started using Hydro Flask products in the desert in Arizona. They are BPA free and insulated, and they are both “cool” (literally and figuratively) as well as eco-friendly. With the release of the growler, I can go to the pub or brewery, fill up with a delicious beverage, and head back home to enjoy.

I have found nothing that matches the quality of materials and function that is even close to the price. Also they have a program to give five percent back for each bottle sold to eco-friendly charities.

As for me, I am off to get some Lagunitas IPA and some Green Flash. Dinner is going to be good tonight!

Have a look at all of the features of Hydro Flask’s products by visiting and receive a 10% discount by using coupon code “JPFREEK”

* Published by JPFreek Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

This year is the Chinese year of the Rabbit, I wanted to begin to introduce an array of fellow craftsman from across the country, John Fink of San Francisco as part of an ongoing  outdoorsman industry insider interview.

I met John recently at an event in the S.F. area as I finished judging the meat category of the Good Food Awards. The Good Food Awards is a platform to recognize artisan and craft producers of a variety of foods from across the country. During the even yet another fellow craftsman Dave “The Butcher” Budworth (to be featured in an upcoming article) was doing a half hog carcass breakdown. So in speaking with John I found that what he does is the essence of what outdoor gatherings are about as we stood amongst the S.F. Downtown Skyscrapers eating tacos from a food truck, outside of the coffee roasting warehouse where the event was being held. Additionally the fact that John yields a welder to craft his own equipment is pretty bad ass, and in our world of Jeeping, remote places there  is nothing like a good chef that can whip up a feast but also take care of your potential Jeep breakage needs.

How did you come about creating the Whole Beast Company?

Over the last couple of years I have spent time visiting and learning from local farmers who are raising heritage breed animals, going back to the traditions of farming and raising the animals humanely and the line of husbandry. This learning has coincided with my deep interest in fire cooking whole animals over hard woods. With these two areas of passion, I decided to create The Whole Beast as as a way to celebrate the art and practice of cooking over fire along with cooking whole animals that have been humanely grown and prepared in a holistic manner.

Was any formal training required and how did you get into this?

I have my degree from the Cordon Blue and I have been a professional chef for 20 years. Through my upbringing I was exposed to sustainability from my grandparents as well as growing up in the farm lands of Kansas City and rural Pennsylvania, and in college and after I was a commercial fisherman. I’ve done my own research on small animal farms which are bringing back heritage breeds; as well as learned from chefs I have worked with who have shared how they cook all manner of goat, deer, yaks, camels, horse, pig and the rituals behind cooking with whole animals. My Cuban-American brother in law and his father have also shown me their process for a whole pig roast. I’ve taken all of this knowledge and applied it to my culinary training which gives me a substantial base to draw from.

Is what you do a commonplace in the culinary world?

Yes and no. People are cooking whole animals but normally it is on an indoor rotisserie, which is my least favorite way of cooking an animal. There is a true art of cooking a whole animal over a hard-wood fire outdoors–and this very old practice is a more soulful, difficult and hands on way to cook an animal.

I understand you make a lot of custom equipment for what you do, what was the most challenging?

Working with the iron cross is a challenge on many fronts from securing the animal properly but also being able to rotate it. Fire-cooking uses a tremendous amount of fuel and I have to take into account weather and wind flow which translates to smoke direction.

What is your overall outdoor kitchen comprised of other than the special equipment needed?

My whole outdoor kitchen could be considered special equipment. Stainless steel grills housed with an aluminum frame, cinderblocks, rakes, shovels, wood that is indicative to the area for sustainability reasons, oven tiles, welders or fireman’s gloves, a large enough space. I worked with friends to create a few items which work well for my cooking including a Maple hardwood cutting board large enough for whole animal preparation, butchering and carving, handmade to specification in North Carolina, and a custom-made whole animal grill rack that turns on an axel over the fire.

What was the most memorable and/or remote area dinner feast you’ve done?

The Kuleto–Thomas Keller dinner

Chef and restaurateur Pat Kuleto had just finished building his outdoor oven at his winery, and I was the first to debut cooking in it. I was cooking a 42lb spring lamb for Chef Thomas Keller and his executive team. It was a lot of pressure! We did a simple herb rub of rosemary, parsley, olive oil and black pepper, the challenge was using an oven which had never been used before as well as a way that I was not as familiar with. It was a fine balancing act of pulling out coals and keeping the temp on the lamb so the oven didn’t get too hot and dry the lamb out to jerky, it turned out amazing but it was a real learning experience for me. The French Laundry team was very complimentary of the meal–which was so gratifying!

Sockeye Salmon Roast Vashon Island in the San Juan Islands, Washington State.

It had been a great sockeye salmon run season, they were running bigger than normal and had great fat content, it was an amazing opportunity to use a local fish from such a beautiful agricultural island. I cooked it over alder wood which is indicative to the area, and stuffed it with local herbs and veggies grown on the island. I built a fire on the beach and paired it with Dungeness crab that I had caught earlier that day. It was an amazing neighborhood party at sunset, sharing and swapping stories

What is your favorite animal to prepare?

Lamb requires the perfect amount of cooking time- roughly 4 hours, just enough time that you get into the process but not too much that it requires a whole day. I love bringing out the true flavor of lamb and turning non lamb lovers into lamb lovers. We are so use to being brought up on the “lamb” that are actually “ewe”. They are over 50 lbs tend to taste gamey and probably not feed great food. A true lamb is subtle, and juicy, not gamey at all.

Recipe for Lamb Chermoula Rub (1 animal)

4 qrts Yogurt- Greek or Goat milk

2 cups Chermoula

1 lb Ginger

1 lbGarlic

5 Jalepeno

10 Lemon Zest

2 bunches Mint

2 bunches Cilantro

Planning to celebrate the year of the rabbit, John even has a full menu to assist or give you some ideas on his website. Check it out by visiting

– Check out our interview of Nick Chaset from the Bull Moose Society by clicking here

* Published by JPFreek Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

If you’ve ever had Jamaican Jerk Buffalo Wings, then you know what we’re talking about. The tangy, zesty twang that hits your taste buds is exhilarating and leaves you begging for more. So, what better than to take this concept and apply it to pizza? Sounds crazy? Well, this recipe from our friends at Overland Adventure Experts proves that Buffalo Wings aren’t the only food to enjoy the “jerk” of Jamaica!


  • Plum Chutney (taken directly from Gilled Pizzas & Piadinas by Priebe and Jacob)
  • ½ cup prune juice
  • 2 tablespoons brown sugar
  • ½ teaspoon dried ground ginger
  • ¼ cup dark raisins
  • 1 teaspoon cornstarch
  • ¼ teaspoon chili flakes
  • Tomato Basil Sauce
  • 1 clove garlic, minced
  • ¼ cup tomatoes (canned or fresh), chopped
  • ¼ cup tomato paste
  • 2 basil leaves, minced
  • ¼ teaspoon black pepper
  • ¼ teaspoon kosher salt
  • ¼ teaspoon sugar
  • Smoked Chicken
  • 3 boneless skinless chicken thighs
  • 1 teaspoon liquid smoke
  • 1 tablespoon jerk-spice dry rub
  • 1 pre-made, refrigerated pizza crust
  • 2 small plums peeled and chopped
  • 4-5 slices of your favorite cheese (we prefer pepper jack) cut into ½” slices
  • 2 tablespoons grated parmesan

Preparation at Home

  • Mix all ingredients for the plum chutney in a small saucepan. Bring to a boil and simmer over low heat for about 10 minutes. The sauce will be thick, spicy, and sweet. Allow to cool and place in a reusable container with a lid. Refrigerate.
  • Mix all ingredients for the tomato basil sauce in a reusable container with a lid. Refrigerate.
  • Rub the chicken with liquid smoke followed by the dry rub. Place in a plastic bag or reusable container with a lid. Refrigerate.

Preparation at Basecamp

  • Grill chicken over a bed of coals until completely cooked and dice into bite-size pieces.
  • Roll out pizza dough onto a sheet of heavy-duty, non-stick foil* and place on a grate over the coals for 4-5 minutes or until just browned.
  • Flip the dough sheet over and spread the tomato basil sauce evenly over the browned surface of the dough
  • Evenly sprinkle the chicken over the crust followed by the chopped plums
  • Drizzle the Plum Chutney over the surface of the pizza.
  • Sprinkle parmesan cheese
  • Layer the cheese strips on top of the other ingredients.
  • Place the pizza carefully over the coals and cover with a foil tent. Cook until the crust is browned and the cheese is melted. You may need to place coals on top of the foil to completely melt the cheese without burning the crust. Slice and enjoy!

– Special thanks to Wade Kellogg of Overland Adventure Outfitters for his contribution of this recipe to JPFreek Adventure Magazine, published in the May-June 2011 Issue

* Published by JPFreek Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

The big trip is soon approaching and you’re in need of an efficient way to clean your cookware, as well as your hands, that doesn’t require packing out in a trash bag while on adventure. Well, the folks at JPFreek recently discovered the perfect solution to an important part of camping. The answer?

Flour tortillas!

Yup, not only do flour tortillas provide an excellent source of carbohydrates while on the trail, they are also easy to pack and make use as an excellent item to wipe your hands and clean used pots and pans. The great thing is that once you’ve finished wiping your pots, pans, and your hands, no disposal is required as you can eat your napkin and save pack space!

So, the next time you’re planning a fun weekend getaway on the backcountry trails, think environmentally-friendly; think space saving; think Edible Napkins!

* Published by JPFreek Jeep Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

Last minute notice of four open spots from, group for a Jeep Expedition across the Mojave, pronounced Mo-ha-vay. The trek included 120 miles across the open desert of the Mojave Desert Trail in Southern California. The starting point was Laughlin, Nevada with a finish destination somewhere near Barstow, California.

Total Miles: (1948miles) 1720 Pavement; 128 miles Off-Road

Equipment Features : 12 Volt Lunchbox Oven

Recipe Features : Rajun Cajun Rigatoni, Yucatan Style Beef, Chevre, Rice and Black Bean Burritos

Restaurant Features : Javier’s Lindo Michoacan Las Vegas, Nevada; Carneceria: Baker, California; Linda’s Café: Westslope I-70 in Colorado

JEEP LOG DATE: 10:6 – 10:9:2007

Denver to Vegas 1am – 8pm

Left Denver after teaching a 6:00am – 7: 30pm stretch with a one hour nap. Got on the road by 1am on Friday morning and finally, the beginning of the 4-day road trip of a lifetime! I picked up co-pilot Chef Adam Sacks, a fellow colleague and now business associate with a sense of adventure, and we were on our way. One way to either make a friend or have a complete loathed enemy is to spend four whole days in the confines of a small Jeep. Fortunately, it ended up being the first of the two possibilities.

Having both grown up in the same era and area of the country, we had lots in common and a lot to talk about. Caffeine and lots of snacks, nothing fancy as I had been teaching double classes all week and the weekend before was busy with XRRA Rock Race Finals in Colorado Springs. Stopped just outside of Grand Junction to catch another hour nap, then we slowly made our way to
Laughlin. The head winds were insane, in particular from the middle of Utah all the way to Vegas.

Along the way was a lot of historical information regarding the State of Utah, not on the top of my list (explained later) other than of course, Moab. Outlaw Country, the Place Nobody Wanted and Cove Creek Fort were all great and informative stops along the way. This lends well to the educational aspects of our trip.

Finally a quick stop by an intriguing sign off the highway somewhere in Arizona / Nevada indicated the state of my sometimes twisted sense of humor, mind and demeanor which most that know me would certainly agree…Area of Critical Environmental Concern!

A stop in Vegas but got lost. No, not the gambling lost kind either. I mean really getting lost! But we found our way past the new Trump Tower which looks to dwarf the Wynn Casino.

At this point, hunger was really kicking in and the down home goodness of Big Momma’s Soul Food Restaurant, located on the edge of the “hood” looked great; however, we wanted to leave Las Vegas so we ventured through the bright lights and we found Javier’s Lindo Michoacan, a highly overpriced and way overrated food quality of a Mexican restaurant (see The D.I.R.T. at for the full scoop and 4-lodown). At least the cold carbonated beverages were good.

After a full belly of overrated and overpriced Mexican slop we were on our way to Laughlin.

Vegas to Laughlin NV 8pm-7am

Got to Laughlin around 11pm and saw all the pretty lights in the middle of nowhere. It was neat. All this glamour in the middle of, well, absolutely nowhere!

We found the Riverside Motel, an older place on the west side of town with clean rooms and hot shower. Now what happens in Laughlin after 11pm stays in Laughlin. I will note that there are some interesting folks, in particular the locals at the Lazy River Lounge. What was most fascinating was the persistence of the locals in expressing what a nice place Laughlin was and how it is such a “nice” and “great” place to settle and raise a family. Sure..O.K. If you say so?!?! It felt eerily like we were immersed in an episode of the Twilight Zone. I would however, visit again and maybe even retire there. Go figure.

One of the highlights was shooting pool with old Al, a regular at the Lazy River and a fellow Massachusetts native who was wicked cool. I think most remarkable and memorable was the “Al Shuffle,” a little jig when the game
went well for him. Oh yeah, word of caution: Don’t mention or say the words “milk jugs” in front of Mistress Kitty. Why you ask? Well, you’ll have to find out for yourself.

Finally retiring after being up for 48 hours with only two hours sleep, I looked forward to four more hours of restful bliss. We got up at 6:30am on Saturday for a cup of coffee on the little patio of the bar, and reflected on how nice life in Laughlin must be. From there, we reflected on the drive behind and the drive yet ahead.

MOJAVE TRAI L First Leg: 8am – 6pm

The meeting point for the whole group was south of Laughlin at the Avi Resort / Casino. All in all there were a total of 21 vehicles with folks mostly from Arizona and some from southern and even Northern California. I think though, “the boys from Colorado” as we infamously became known, trekked the farthest to attend. I don’t know if it was the loud laughter, the most dented nerf-bars, the insane amount of time driving or the combination of it all that contributed to us becoming known as such.

Our trail leader was freelance editor Jim Brightly, who was actually doing an article for 4WD and Sport Utility Magazine. The first leg of the trip was 68 miles to our camp destination. The trail itself was a combination of semi-soft sand and hard packed sand, pretty much a road that could be traversed by most cars compared to what I am usually accustomed to wheeling. I sort of admired that milder aspect as it was a nice change from the hardcore trails I usually traverse. Not having to worry too much about major parts breakage and enjoying the diverse scenery was great fun and the chances of actually driving back to Colorado in one piece were greatly improved. The odds were in my favor!

With that said, there was some minor breakage. First, a flat tire due to a sidewall tear on a TJ in the group and then, a Grand Cherokee steering pump that got bent and snapped a belt. Someone pulled out their tool box while I went to go get the shop-box out of my Jeep. This is one of those testosterone things, my toolbox is “bigger than yours,” and by far when I whipped it out, folks were impressed. “Look at the size of those channel locks, my I feel insignificant” and “Damn that guy could build a whole Jeep with what’s in there!!” It was a “Tim the tool man” moment with oohs and ahhs. Needless to say, it was another feather in the cap of preparedness and boost to the Jeep ego.

I have collected those tools, bolts, nuts, lubes, thread locker and the like over a period of 17 years, the epitome of “just in case.” I did not, however, have the needed fan belt or 16mm wrench.

*Mental note-to-self: Go buy these items just in case!!

The magnitude of the diverse ecology of the first 68 miles was amazing, as was the history behind the trail from the days of it being a route used by the government for communications. At one point the government attempted army desert training, inclusive of using camels instead of horses.

Finally arriving at the camp spot in the mid-Mojave desert, we quickly unloaded and set up the kitchen. COFFEE first and foremost, followed by a cold carbonated beverage was in order. Tonight we dined on a not-so stable camp table that ended up being more like a wind chime.

On the menu?

Recipe: Ragin Cajun Rigatoni Pasta with Chicken, Andoullie and Tasso Ham in a Mushroom Creole Cream Sauce

I made this ahead and assembled the separate ingredients on the trail. I do recommend complete assembly at home and simply reheating on the trail for even quicker cooking and clean up.

After this evening’s dinner we went to the group area to sit by the fire, mingle with the members of Jeep Expeditions and chat. It was an early night as most dispersed at 9pm, quite an early night. Must have been something I said. Of course the “boys from Colorado” stayed up late by the camp site, chatting more, laughing a lot and enjoying cold carbonated refreshments in the cold and windy desert night.

Mid Point Mojave Mile 68 – 128 and into Utah Sunday 10/7

Setting up the back of my trailer as a sleeping unit proved to be great and while I don’t have any pictures, it was great to be out of the cold nights wind. Dreams were intense and vivid at one point, feeling like coyotes were nipping at my toes and desert rodents running up inside my trailer. Nonetheless, deep sleep from the lack of previous days was refreshing.

Woke up at 6:30am and started breakfast coffee. I enjoyed the desert morning air and silence. There is just something about the solitude, smells and visual ecstasy in the desert that is just darn cool! From there, we broke down and packed up, which took most of the morning. We were on our way by 9am for the final 65 miles of the desert portion of the expedition.

First stop was the Mojave Mailbox to sign the traveler’s guestbook. Of course, leaving a sticker strategically located on the bottom of the box was in my plan. Inside the mailbox, people take and leave multiple goodies. The most unique was the bag of Shrimp Chips, tasty little puffed rice chips with shrimp flavoring.

Onward we went for a side trip to see some ancient volcanic tubes in the earth. Note to self: This would make an awesome family trip in the cooler months of the year. My wife and daughter would really enjoy researching and being immersed into the abundance of historical and ecological surroundings this whole area has to offer. The cylinder tubes we and others explored were really cool. Ancient lava flow bubbles – the champagne bubbles of the earth if you will.

Along the way we crossed a salt lake bed to add to the Rock Pile at mid point. At the top is a plaque and I won’t divulge what it says as it would perpetuate years of horrible events. You must travel to the sacred spot to find out for yourself. I, of course, had to be different and balance one rock atop another (a little reddish rock balanced atop a triangular rock). Adam climbed to the top to read the plaque, also leaving his rock from the trip. The crystallized flats were semi-soft and salty mud flew everywhere as we trekked across it. After the salt bed came an area of soft sand dunes until we finally reached the mines area. It was a great little playground where the JGA Jeep got to stretch and flex a little.

Lunch today consisted of Yucatan Style Beef, Chevre, Rice and Black Bean Burritos

The final stretch to pavement in California

We Left the playground for a scenic photo opportunity of the whole group at a neat railroad bridge. We then left the bridge and stopped around 4:00pm, then it was onward to Afton Spring campground. We came across the only water crossing for miles and concluded the Mojave Desert trip, the desert part anyway. For some it was another couple days onward to an expedition to Octillo Wells. We were graciously offered to join, tempting as it was we both did had a few personal days saved up but the consensus was ultimately that we should get back to Colorado. We aired up and said our thank yous and goodbyes until the next expedition (MOAB IN MAY)!!!

We rested at a quick stop off I-15 in Baker, California where we ate some great tacos and drank wonderfully flavored horchata. Something about a restroom essence restaurant would deter most, but this didn’t scare us off. It’s gotta be good because no gringos would even consider entering a place like this. I, of course, had to order the burrito la lengua with chicharon. Yes, cow tongue burrito with crispy fried tidbits of pork fat. YUMMMMM is all I can say although next time in Baker I think the Alien Jerky place is deserving of a visit.

This was the first of many stops this evening as we realized we had a long trip ahead. For some reason it seemed as though an additional 1000 miles was added to the trip back to Colorado. We stop 15 miles west of Vegas for a quick nap and then awoke to the voices of Nevada’s finest, not directed at us but rather at someone they had pulled over and stopped right behind us. Fascinatingly enough they didn’t even come to check on us in the Jeep, just leaving after they finished with the folks they pulled over. Pretty awkward we thought.

Utah proved to be the longest stretch as the first 250 miles into the state seemed to last forever, especially since there wasn’t a single place to get a cup of coffee.

Everything was closed to get coffee. I am proclaiming action be taken against the state of Utah for lack of adequate coffee supplies to weary road travelers. We finally did find one place that was open for coffee. What is wrong with Southwestern Utah?

Driving for 30 minutes, sleeping for 30 minutes, driving for an hour and sleeping for an hour proved to prolong the trip that much more.

Monday morning to Monday Night

Finally daybreak and still another 500 or so miles to go to Denver. At least this time there was not a head wind we were traveling into and the snow storms originally forecasted for this day were not in sight. It was clear sailing all the way. We ate at a roadside stop on I-70 around 3pm, just outside of Grand Junction, called Linda’s Rainbow Truck Stop.

Linda herself was our server but explained she no longer owned the place. The BLT was decent and substantial although I do prefer crisp bacon rather than undercooked, rubbery bacon. The fresh-made beef soup that Adam ate was less than desirable. Damn those chefs are picky!

We finally arrived back in Denver around 8 pm. Back at home and back to reality.


I have to say it was one of the most truly epic trips that I have experienced.

Adam is a former Jeep owner himself, and now after the trip I am holding him accountable for getting back to his roots by trading in his little Subaru thing and getting his Jeep once again!

Of course his wife may or may not approve; however, we Jeep folks know one of two things will happen regarding trading in a vehicle for a Jeep. Either way it will be a win-win situation.

* Published by JPFreek Jeep Adventure Magazine – The leader in Jeep and adventure enthusiast publications.

I have been a camper for more than 40 years and I have gone through a number of camp stoves. One thing all of us finds out with experience is there is no substitute for quality gear. A lesson learned the hard way on a recent 500 mile trip where my store brand $40 stove just refused to work. Even before that it started falling apart and it was just over a year old. Read the rest of this entry »

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