From The DePaula, a student newspaper at DePaul University:
The Ray’s Outdoor Adventures program hosted its most recent in a series of workshops March 6, focusing on cooking outdoors. Students learned how to prepare a simple dish, fried rice, using only the supplies that they would feasibly be able to take in a backpack somewhere into the wilderness. That means a camp stove, a small mess kit and some lightweight dry goods.
“Everything is so convenient in the city, there are buildings everywhere. So I happily go to someplace that’s more quiet, where I can look at the stars,” Nina Wong, a recent alumna who is still active with the Outdoors Program, said. “We have a lot of stuff going on in our lives, so (the wilderness) gives me time to slow down and think about more, and put myself in a place without the pressures of school, city life, or anything else.”
Before that can be done, though, participants need to know the basis of field cooking, like how to purify water, how to light a camp stove or balance a pot over a campfire, and how to pack in such a way to maximize nutrition, but limit weight and waste. Safety and etiquette was also emphasized, like how to prevent bears from getting into your food, or how to best leave no trace in a conservation area.
To read the complete story in The DePaulia, click here.