“Awesome!” As a parent, you may try to avoid the word. But in this case, as you gaze out over the Grand Canyon, marveling at the play of light and shadow across the endless expanse, it’s perfect. And the words keep coming. Whether you’re exploring a wonderland of hoodoos and pinnacles in Bryce Canyon (“sweet!”). Traipsing amid the soaring walls and hanging gardens of a slot canyon in Zion (“epic!”). Or laughing at fireside stories under a star-speckled sky (“those leaders are so fly!”). You’ll try to contain yourself. But you can’t. Because the whole experience is truly…awesome.
Oregon is beautiful. From its forests to its deserts, dunes to mountains, vineyards to rivers, it rarely ceases to amaze. But it’s best experienced from the saddle—a bike saddle, that is. I’ve been lucky enough to ride, camp and explore 750 miles of the state I once called home.
Jenna Barnes is no ordinary Camp Chef at Backroads, but then again, she’s no ordinary individual. She stands apart as someone who believes strongly in the power of food as a means to fuel and heal your body. She inspires people to eat well and inspires people like me to experiment with new dishes when working as a Camp Chef. To Jenna, food is life and she has an incredible gift showcasing absolutely all of its wondrous potential.
When people ask me about my cross-country biking adventure, they almost always ask, “Where was your favorite place to ride?” Perhaps it was because we were tired, sun-burnt cyclists, worn out by the consistent headwinds and 105-degree heat of Kansas, but my answer is almost always Missouri. Yes. I said, Missouri. Last summer,
I could see the distant glimmer of the hot coals pulsing red under the Dutch oven, stained black from ash. Apple cobbler was bubbling through the seams of the cast iron pot and its sweet smell lingered in the air, taunting hungry bystanders. I admired the flavor of the familiar atmosphere…