AWE = Art, Wellbeing and Edibles.
Racing is a curious thing. To the observer it makes no sense at all—people spend loads of money to travel to a location, sleep on floors (or wherever), rise early after not sleeping well, venture out into often uncomfortable conditions, stress and adrenaline courses …
Sunrise at the Sand Point Cabin. . Warmth on a sled. . Corn. Soaked in the mineral lime. Dried. Ground. Mixed with a sweetener and cinnamon. . Atole is generally made from toasted masa (corn hominy flour soaked in lime) …
Packing into ABR‘s remote cabin with cubes and a pulk and a sherpa. As my cousin says…why travel light when you can travel well? . For the most part the absence of internet access is welcomed when we travel or stay in remote locations. …
Half pack—not looking so bad. To make things more interesting, in the wee hours of the morning the day before we left I came down with a stomach/intestinal bug. This made for a very slow day of packing that was not planned to …
This may sound a little like ‘stone soup’ or just a way to use up loads of onions in a pie but it really is scrumptious, summer or winter. These tangy squares will be our travel food—snacking in the car or popping it …
Hot soup in the cold days of January—it’s never a bad idea. We are knee deep in the process of prepping and amassing supplies for the annual trek north. Pulling skis out of hibernation for waxing, dragging out sleeping bags and …
Recently a friend lent to me the cookbook Fäviken by Magnus Nilsson from Phaidon press. I thought it was a sweet gesture to pass along this book but I didn’t understand why she thought of me until I began reading it. Holy mama, it’s …
