EDITOR’S NOTE
When I think of where I really learned to cook, it was in the wilds of Wyoming. I was 19 and had signed up for a three-month backcountry semester with National Outdoor Leadership School. I had never backpacked before, let alone touched a camp stove. But the school was big on teaching its students how to cook creatively outside, especially because we were out there for 96 days. I figured we’d eat ramen for three months straight. Instead, we made spicy bean soups and pizza from scratch with yeast. My personal highlight was learning how to cook gado-gado spaghetti, a peanut butter-based sauce topped with sunflower seeds. In this issue we spoke with Kena Peay, a trailside chef who has attracted tens of thousands of followers on social media with her unconventional…