A curated guide to backpacking food ideas, meals, ingredients, strategies, skills, podcasts, forums, research, education, product recommendations, and more.
Drew Smith talks about the place of home freeze-drying in the wider context of trail food strategies, and attempts freeze dried french toast!
Home Freeze-dryers are handy but expensive. Are they worth the cost? We show you how to find out.
Best practices for storing your freeze-dried food (plus one killer chiles rellenos recipe).
In this episode, Andrew chats with Backpacking Light Staff contributor Drew Smith about the PCT, desert hiking, ponchos, and more.
In part four of his ongoing series, Drew Smith tackles freeze-drying a smoothie.
In part three of his ongoing series on freeze-drying, Drew Smith explores the science behind how freeze-drying preserves important nutrients - and why it matters.
Andrew talks to Food for the Sole founders Julie and Henry Mosier about running a food production business, scaling, staff management, recipe iteration, and more.
Why and how does freeze-drying work? The physics and science of freeze-drying your own backpacking food, plus a killer freeze-dried hash browns recipe.
In this freeze-drying installment, we discuss the history of freeze-drying and experiment with using a freeze dryer to prepare our favorite take-out town meal for enjoyment in the backcountry.
The Harvest Right Home Freeze Dryer is a fantastic - and fantastically expensive - way to prepare backpacking meals.