Living in southwest Montana in the summer, I tend to view the work week (as important as it is) as the five (or four) days in between camping trips in the mountains. One of the big reasons that I moved to and can survive in the small town where Great Harvest is headquartered is because of the unrivaled opportunities for outdoor recreation that exist mere minutes from the office or my house.
Since moving here three years ago I have populated my “outdoor toy” repertoire to include an ATV to run around the endless backcountry trails, a NuCanoe to float the several amazing rivers that run right through our area, a fly rod, and this year I added a small camper to make weekend camping truly turn-key. Being able to be packed up and ready to roll to the mountains or a lake in under an hour with a fully-stocked camper is priceless.
Sure, camping is about the recreation, the beautiful scenery, the hiking, and of course a spectacular fire. But let’s face it – camping really is mostly about the food, especially if you’re a chef. Live fire cooking is one of the most primal experiences and there is nothing I like more than “cheffing it up” in the outdoors.