Camp Salt & Straw Series

Legend has it that bugs make the best juice. Infamous amongst young campers, this wacky juice has been snuck into many cabin bunks via secret goodie stashes. In our kitchen, we dove deep into that “bug juice” lore, and recreated it with a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet. Hibiscus Mango tea from our friends at Smith Tea adds a refreshing punchiness — no bugs necessary. 

There’s an inherent grit to cowboy coffee. By brewing straight in the campfire, there’s no filters or fancy methods - just you and your beans. Coava’s Kilenso grinds bring a wake-up worthy kick to our housemade fudge, while chunks of chewy brownies double the chocolate factor. We sneak in a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness.

The first glints of sunlight casting through the trees and the smell of thick slabs of bacon crackling on the cast iron are idyllic memories from summers past. Tempting you from your tent, bits of crispy bacon tossed in a brown sugar streusel get lost in a deep amber salted maple ice cream. 

Whether you call them muddy buddies, puppy chow, or one of its many other monikers, that ubiquitous Ziploc bag of peanut-butter-and chocolate-coated Chex shaken in powdered sugar epitomizes the camping days of yore. We used our grandma's age-old recipe, then rocked it with local PNW hazelnuts. Adding in a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulted in roasty-est ice cream imaginable.

Legend has it that bugs make the best juice. Infamous amongst young campers, this wacky juice has been snuck into many cabin bunks via secret goodie stashes. In our kitchen, we dove deep into that “bug juice” lore, and recreated it with a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet. Hibiscus Mango tea from our friends at Smith Tea adds a refreshing punchiness — no bugs necessary. 

There’s an inherent grit to cowboy coffee. By brewing straight in the campfire, there’s no filters or fancy methods - just you and your beans. Coava’s Kilenso grinds bring a wake-up worthy kick to our housemade fudge, while chunks of chewy brownies double the chocolate factor. We sneak in a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness.

The first glints of sunlight casting through the trees and the smell of thick slabs of bacon crackling on the cast iron are idyllic memories from summers past. Tempting you from your tent, bits of crispy bacon tossed in a brown sugar streusel get lost in a deep amber salted maple ice cream. 

Whether you call them muddy buddies, puppy chow, or one of its many other monikers, that ubiquitous Ziploc bag of peanut-butter-and chocolate-coated Chex shaken in powdered sugar epitomizes the camping days of yore. We used our grandma's age-old recipe, then rocked it with local PNW hazelnuts. Adding in a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulted in roasty-est ice cream imaginable.

Legend has it that bugs make the best juice. Infamous amongst young campers, this wacky juice has been snuck into many cabin bunks via secret goodie stashes. In our kitchen, we dove deep into that “bug juice” lore, and recreated it with a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet. Hibiscus Mango tea from our friends at Smith Tea adds a refreshing punchiness — no bugs necessary. 

There’s an inherent grit to cowboy coffee. By brewing straight in the campfire, there’s no filters or fancy methods - just you and your beans. Coava’s Kilenso grinds bring a wake-up worthy kick to our housemade fudge, while chunks of chewy brownies double the chocolate factor. We sneak in a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness.

The first glints of sunlight casting through the trees and the smell of thick slabs of bacon crackling on the cast iron are idyllic memories from summers past. Tempting you from your tent, bits of crispy bacon tossed in a brown sugar streusel get lost in a deep amber salted maple ice cream. 

Whether you call them muddy buddies, puppy chow, or one of its many other monikers, that ubiquitous Ziploc bag of peanut-butter-and chocolate-coated Chex shaken in powdered sugar epitomizes the camping days of yore. We used our grandma's age-old recipe, then rocked it with local PNW hazelnuts. Adding in a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulted in roasty-est ice cream imaginable.

Legend has it that bugs make the best juice. Infamous amongst young campers, this wacky juice has been snuck into many cabin bunks via secret goodie stashes. In our kitchen, we dove deep into that “bug juice” lore, and recreated it with a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet. Hibiscus Mango tea from our friends at Smith Tea adds a refreshing punchiness — no bugs necessary. 

There’s an inherent grit to cowboy coffee. By brewing straight in the campfire, there’s no filters or fancy methods - just you and your beans. Coava’s Kilenso grinds bring a wake-up worthy kick to our housemade fudge, while chunks of chewy brownies double the chocolate factor. We sneak in a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness.

The first glints of sunlight casting through the trees and the smell of thick slabs of bacon crackling on the cast iron are idyllic memories from summers past. Tempting you from your tent, bits of crispy bacon tossed in a brown sugar streusel get lost in a deep amber salted maple ice cream. 

Whether you call them muddy buddies, puppy chow, or one of its many other monikers, that ubiquitous Ziploc bag of peanut-butter-and chocolate-coated Chex shaken in powdered sugar epitomizes the camping days of yore. We used our grandma's age-old recipe, then rocked it with local PNW hazelnuts. Adding in a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulted in roasty-est ice cream imaginable.

Legend has it that bugs make the best juice. Infamous amongst young campers, this wacky juice has been snuck into many cabin bunks via secret goodie stashes. In our kitchen, we dove deep into that “bug juice” lore, and recreated it with a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet. Hibiscus Mango tea from our friends at Smith Tea adds a refreshing punchiness — no bugs necessary. 

There’s an inherent grit to cowboy coffee. By brewing straight in the campfire, there’s no filters or fancy methods - just you and your beans. Coava’s Kilenso grinds bring a wake-up worthy kick to our housemade fudge, while chunks of chewy brownies double the chocolate factor. We sneak in a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness.

The first glints of sunlight casting through the trees and the smell of thick slabs of bacon crackling on the cast iron are idyllic memories from summers past. Tempting you from your tent, bits of crispy bacon tossed in a brown sugar streusel get lost in a deep amber salted maple ice cream. 

Whether you call them muddy buddies, puppy chow, or one of its many other monikers, that ubiquitous Ziploc bag of peanut-butter-and chocolate-coated Chex shaken in powdered sugar epitomizes the camping days of yore. We used our grandma's age-old recipe, then rocked it with local PNW hazelnuts. Adding in a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulted in roasty-est ice cream imaginable.

Legend has it that bugs make the best juice. Infamous amongst young campers, this wacky juice has been snuck into many cabin bunks via secret goodie stashes. In our kitchen, we dove deep into that “bug juice” lore, and recreated it with a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet. Hibiscus Mango tea from our friends at Smith Tea adds a refreshing punchiness — no bugs necessary. 

There’s an inherent grit to cowboy coffee. By brewing straight in the campfire, there’s no filters or fancy methods - just you and your beans. Coava’s Kilenso grinds bring a wake-up worthy kick to our housemade fudge, while chunks of chewy brownies double the chocolate factor. We sneak in a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness.

The first glints of sunlight casting through the trees and the smell of thick slabs of bacon crackling on the cast iron are idyllic memories from summers past. Tempting you from your tent, bits of crispy bacon tossed in a brown sugar streusel get lost in a deep amber salted maple ice cream. 

Whether you call them muddy buddies, puppy chow, or one of its many other monikers, that ubiquitous Ziploc bag of peanut-butter-and chocolate-coated Chex shaken in powdered sugar epitomizes the camping days of yore. We used our grandma's age-old recipe, then rocked it with local PNW hazelnuts. Adding in a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulted in roasty-est ice cream imaginable.

Legend has it that bugs make the best juice. Infamous amongst young campers, this wacky juice has been snuck into many cabin bunks via secret goodie stashes. In our kitchen, we dove deep into that “bug juice” lore, and recreated it with a blend of cherry, lime, and grape juices for a thirst-quenching, outrageously fruity sorbet. Hibiscus Mango tea from our friends at Smith Tea adds a refreshing punchiness — no bugs necessary. 

There’s an inherent grit to cowboy coffee. By brewing straight in the campfire, there’s no filters or fancy methods - just you and your beans. Coava’s Kilenso grinds bring a wake-up worthy kick to our housemade fudge, while chunks of chewy brownies double the chocolate factor. We sneak in a nip of Eastside Distilling’s Burnside Bourbon for an extra hit of that off-the-grid woodsy-ness.

The first glints of sunlight casting through the trees and the smell of thick slabs of bacon crackling on the cast iron are idyllic memories from summers past. Tempting you from your tent, bits of crispy bacon tossed in a brown sugar streusel get lost in a deep amber salted maple ice cream. 

Whether you call them muddy buddies, puppy chow, or one of its many other monikers, that ubiquitous Ziploc bag of peanut-butter-and chocolate-coated Chex shaken in powdered sugar epitomizes the camping days of yore. We used our grandma's age-old recipe, then rocked it with local PNW hazelnuts. Adding in a candied trio of porcini, candy cap, and chanterelle mushrooms in honey, butter, and a touch of sherry resulted in roasty-est ice cream imaginable.